Carrots And Rutabagas With Lemon And Honey

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Rutabagas - peeled, and
		Cut into matchstick-size strips
1 lb	454g / 16oz	Carrots - peeled, and
		Cut into matchstick-size strips
1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
1/4 cup	59ml	Fresh lemon juice
3 tablespoons	45ml	Honey
1 teaspoon	5ml	Grated lemon peel
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	73g / 2.6oz	Chopped fresh chives

Recipe Instructions

Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain.

Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives.

This recipe yields 6 to 8 servings.

Comments; Lemon juice adds refreshing flavor to earthy root vegetables.

Source:
Bon Appetit, November 2001

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