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Lemon-Glazed Carrots and Rutabaga

Yield Makes 2 servings


  • 4 medium carrots
  • 1/4 small rutabaga
  • 1/2 cup water
  • 1 tablespoon butter or margarine
  • 2 teaspoons brown sugar
  • 1/4 teaspoon grated lemon rind
  • 2 teaspoons fresh lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon dried dillweed

How to Make It

  1. Cut carrots and rutabaga into 3-inch-long thin strips. Bring vegetables and 1/2 cup water to a boil in a saucepan; cover, reduce heat, and simmer 15 minutes. Drain and remove vegetables.

  2. Melt butter in saucepan. Stir in sugar and next 4 ingredients; cook, stirring constantly, until sugar dissolves. Add vegetables; cook, stirring often, until thoroughly heated.