Lemon Butter Glazed Carrots and Rutabaga Recipe
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Lemon Butter Glazed Carrots and Rutabaga
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A simple side that's bursting with flavor.
|4 carrots, peeled and julienned|
|2 rutabaga, peeled and julienned|
|1/2 cup water|
|2 tablespoons butter|
|1 tablespoon brown sugar|
|1 tablespoon lemon juice|
|1/2 teaspoon grated lemon peel|
|1/4 teaspoon dill weed|
- 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.
- As carrots and rutabaga are cooking, combine butter, brown sugar, lemon juice, lemon peel and dill weed in a saucepan. Bring to medium heat, cook uncovered for 2-3 minutes, or until butter is melted.
- Drain water from carrots and rutabaga. Pour butter mixture over vegetables and cook for 3-4 minutes, stirring occasionally.
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