Winter Vegetables With Horseradish And Dill - cooking recipe

Ingredients

6 c. small red potatoes, quartered
3 c. Brussels sprouts, halved
1 1/2 c. carrots, cut diagonally 1-inch thick
1 1/2 c. small turnips, cut in sixths
3 sticks unsalted butter (1 1/2 c.)
1/3 c. drained horseradish
1/3 c. cider vinegar
1/3 c. minced fresh dill or 1 Tbsp. dried dill

Preparation

Steam all vegetables separately for 8 to 12 minutes or until tender.
Melt butter; stir in horseradish, vinegar, dill, salt and pepper to taste.
In a large pan, toss vegetables with butter mixture.
Keep vegetables warm, covered, in a 200\u00b0 oven.
Place in casserole to serve.
Yield:
10 to 12 servings.