Thanksgiving Recipes: Lemon Carrots and Rutabaga | Submitted By: Bernice Larsen

4 medium carrots, cut into 3 inch julienne strips2 cups rutabaga, peeled and cut into 3 inch julienne strips1/2 cup water2 tablespoons butter or stick margarine1 tablespoon brown sugar1 tablespoon lemon juice1/2 teaspoon grated lemon peel1/4 teaspoon dill weedIn a large saucepan, combine the carrots, rutabaga and water. Bring to a boil. Reduce heat to medium; cover and cook for 13-15 minutes. Meanwhile, in a small saucepan, combine the remaining ingredients; cook, uncovered, over medium heat for 2-3 minutes or until butter is melted. Drain vegetables; add butter mixture. Cook for 3-4 minutes or until vegetables are glazed, stirring occasionally.  view all reviews »  

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