Root Vegetables With Lemon-Dill Glaze - cooking recipe

Ingredients

2 cups carrots, cut crosswise into 1/2 inch slices
2 cups parsnips, cut crosswise into 1/2 inch slices
2 cups turnips, peeled and cut into 1/2 to 1 inch pieces
1 medium onion, cut vertically into 6 wedges
1/2 cup water
2 tablespoons honey
2 teaspoons cornstarch
1 teaspoon grated lemon peel
1 teaspoon dill weed
1/4 teaspoon salt
1/8 teaspoon pepper

Preparation

Place a steamer basket or rack in the bottom of a large saucepan and add enough water to come almost up to the bottom of the basket. Bring to a boil over medium heat.
Add carrots, parsnips, turnips and onion. Cover and cook 10 minutes or until vegetables are just tender,.
Combine remaining ingredients in a small bowl. Mix until cornstarch is dissolved.
Remove vegetables, discard water, and return vegetables to saucepan (without the steamer basket) over medium heat.
Stir cornstarch mixture and pour over vegetables. Cook and stir until glaze has thickened and vegetables are coated, about 1 minute.