Winter Vegetables with Horseradish Dill Butter

Categories: January 199
Yield: 1 servings

6 lb Small red potatoes;
-quartered and
; reserved in a bowl
; of cold water
3 lb Brussel sprouts; trimmed and
-halved
1 1/2 lb Parsnips; peeled and cut
-into
; 2-inch sticks
1 1/2 lb Carrots; peeled and cut
; diagonally 1 inch
; thick
1 1/2 lb Small turnips; peeled and
-cut into
; sixths
3 Sticks unsalted butter; (1
-1/2 cups)
1/3 c Drained bottled horseradish
1/3 c Cider vinegar
1/3 c Minced fresh dill

In a large vegetable steamer set over boiling water steam separately the
potatoes, the Brussels sprouts, the parsnips, the carrots, and the turnips
for 8 to 12 minutes, or until they are just tender. In a saucepan melt the
butter over moderate heat, stir in the horseradish, the vinegar, the dill,
and salt and pepper to taste, and in a large baking pan toss the vegetables
with the butter mixture. Keep the vegetables warm, covered, in a 200F.
oven.

Serves 18.

Gourmet January 1991

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