| 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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