Winter Root Vegetables - cooking recipe

Ingredients

2 lb. small red potatoes, quartered
1 lb. Brussels sprouts, halved
1/2 lb. parsnips, peeled and julienned
1/2 lb. carrots, cut into chunks
1/2 lb. turnips, peeled and cut into chunks
1/2 c. butter or margarine
2 Tbsp. prepared horseradish
2 Tbsp. cider vinegar
2 Tbsp. snipped fresh dill or 2 tsp. dill weed
1/2 tsp. salt, optional
1/4 tsp. pepper

Preparation

Cook vegetables separately in water until tender; drain. Melt butter; stir in remaining ingredients. Combine the vegetables and butter mixture; toss to coat. This has 12 grams carbohydrate.