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Lemon Carrots and Rutabaga

By: Bernice Larsen

"Bernice Larsen of Gretna, Nebraska notes, 'Ever since I found this recipe in a newspaper, it's become a side dish staple at my house. It's colorful and tasty--and special enough to serve to company."

Rate/Review | Read Reviews (44)

Prep Time:
5 Min

Cook Time:
20 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 servings

Ingredients

4 medium carrots, cut into 3 inch julienne strips
2 cups rutabaga, peeled and cut into 3 inch julienne strips
1/2 cup water
2 tablespoons butter or stick margarine
1 tablespoon brown sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon dill weed

Directions

In a large saucepan, combine the carrots, rutabaga and water. Bring to a boil. Reduce heat to medium; cover and cook for 13-15 minutes. Meanwhile, in a small saucepan, combine the remaining ingredients; cook, uncovered, over medium heat for 2-3 minutes or until butter is melted.
Drain vegetables; add butter mixture. Cook for 3-4 minutes or until vegetables are glazed, stirring occasionally.

Footnotes

Nutritional Analysis: One serving (3/4 cup) equals 93 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 77 mg sodium, 13 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.