Root Vegetable Casserole - cooking recipe

Ingredients

8 tiny new potatoes
1 rutabaga, peeled and cubed
2 medium carrots, cubed
1 medium turnip, cubed
1 parsnip, cubed
1 small onion, cut in wedges
1 T. margarine
3 T. brown sugar
1 T. cornstarch
1/4 c. water
1/2 t. lemon peel
3 t. lemon juice
1/2 t. dill
1/2 t. salt

Preparation

Cook potatoes and rutabaga 10 minutes, boil in large pan. Add other vegetables.
Boil, reduce heat cook 5-7 minutes.
Drain and return to pan.
In another pan melt butter, stir in sugar and cornstarch.
Stir in other ingredients.
Cook until bubbly, 4-7 minutes. Pour over vegetables and cook until hot.