Winter Vegetables with Horseradish and Dill
Winter Vegetables With Horseradish And Dill is an moderately easy dinner. Made with 6 c. small red potatoes, quartered, 3 c. brussels sprouts, halved, 1 1/2 c. carrots, cut diagonally 1-inch thick, 1 1/2 c. small turnips, cut in sixths and 3 sticks unsalted butter (1 1/2 c.), this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π¨βπ³ Instructions
Steam all vegetables separately for 8 to 12 minutes or until tender.
Melt butter; stir in horseradish, vinegar, dill, salt and pepper to taste.
In a large pan, toss vegetables with butter mixture.
Keep vegetables warm, covered, in a 200Β° oven.
Place in casserole to serve.
Yield
10 to 12 servings.
π· Perfect Pairings
Complete your meal with these
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