Winter Vegetables With Horseradish Dill Butter
| 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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Nutrition (calculated from recipe ingredients)
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Calories: 6161
Calories From Fat: 1754
Total Fat: 198.3g
Cholesterol: 644.6mg
Sodium: 14189.8mg
Potassium: 12531mg
Carbohydrates: 883.8g
Fiber: 201.3g
Sugar: 215.8g
Protein: 262.8g