| Prep time: | 5 Min |
| Cook time: | 20 Min |
| Ready in: | 25 Min |
| SERVINGS: |
| Original yield: 5 servings |
INGREDIENTS
* 4 medium carrots, cut into 3 inch julienne strips
* 2 cups rutabaga, peeled and cut into 3 inch julienne strips
* 1/2 cup water
* 2 tablespoons butter or stick margarine
* 1 tablespoon brown sugar
* 1 tablespoon lemon juice
* 1/2 teaspoon grated lemon peel
* 1/4 teaspoon dill weed
DIRECTIONS
* In 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.
