- 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
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.
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.