Name: Winter Vegetables with Horseradish Dill Butter
Ingredients: 6 lb Small red potatoes; quartered and; ; reserved in a bowl; ; of cold water; 3 lb Brussel sprouts; trimmed and halved; 1 1/2 lb Parsnips; peeled and cut into; ; 2-inch sticks; 1 1/2 lb Carrots; peeled and cut; ; diagonally 1 inch; ; thick; 1 1/2 lb Small turnips; peeled and cut into; ; sixths; 3 Sticks unsalted butter; (1 1/2 cups); 1/3 c Drained bottled horseradish; 1/3 c Cider vinegar; 1/3 c Minced fresh dill

Committees are necessary. Even more important is vision and the ability to move the congregation toward the goals of the church. But when push comes to shove, it's the ministry of the Word that gives us our greatest impact. A church can usually put up with weak administration if it has effective preaching. But there's nothing quite as pathetic as people coming to church and returning home without any spiritual food.

Erwin Lutzer

CATEGORY	CUISINE	TAG	YIELD
		January 199	1	servings

INGREDIENTS

6	lb	Small red potatoes; quartered and
		; reserved in a bowl
		; of cold water
3	lb	Brussel sprouts; trimmed and halved
1 1/2	lb	Parsnips; peeled and cut into
		; 2-inch sticks
1 1/2	lb	Carrots; peeled and cut
		; diagonally 1 inch
		; thick
1 1/2	lb	Small turnips; peeled and cut into
		; sixths
3		Sticks unsalted butter; (1 1/2 cups)
1/3	c	Drained bottled horseradish
1/3	c	Cider vinegar
1/3	c	Minced fresh dill

INSTRUCTIONS

In a large vegetable steamer set over boiling water steam separately the
potatoes, the Brussels sprouts, the parsnips, the carrots, and the turnips
for 8 to 12 minutes, or until they are just tender. In a saucepan melt the
butter over moderate heat, stir in the horseradish, the vinegar, the dill,
and salt and pepper to taste, and in a large baking pan toss the vegetables
with the butter mixture. Keep the vegetables warm, covered, in a 200F.
oven.
Serves 18.
Gourmet January 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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