Ingredients
6 small red potatoes, quartered1 medium rutabaga, peeled and cut into 1-inch cubes1/2 teaspoon salt3 medium carrots, cut into 1/2-inch slices1 medium turnip, peeled and cut into 1-inch cubes1 to 2 medium parsnips, peeled and cut into 1/2-inch slices1 medium onion, cut into eighthsGLAZE:1 tablespoon butter3 tablespoons brown sugar1 teaspoon cornstarch1/4 cup water3 tablespoons lemon juice1/2 teaspoon dill weed1/8 teaspoon pepper1/2 teaspoon salt
Preparation
Place potatoes and rutabaga in a large saucepan; cover with water. Add salt. Bring to a boil. Reduce heat; cover and simmer for 8 minutes.
Add remaining vegetables; return to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender; drain.
For glaze, melt butter in a small saucepan; stir in brown sugar and cornstarch. Stir in the water, lemon juice, dill, pepper and salt. Bring to a boil; cook and stir for 2 minutes or until thickened.
Pour over vegetables and toss to coat.
