Recipe: Root Vegetable Medley with Brown Sugar Glaze

ROOT VEGETABLE MEDLEY

"Equally good with pork or beef roast - or with a Thanksgiving turkey."

6 small red potatoes, quartered
1 medium rutabaga, peeled and cut into 1-inch cubes
1/2 teaspoon salt (optional)
3 medium carrots, cut into 1/2-inch slices
1 medium turnip, peeled and cut into 1-inch cubes
1 to 2 medium parsnips, peeled and cut into 1/2-inch slices
1 medium onion, cut into eighths
FOR THE GLAZE:
1 tablespoon butter or margarine
3 tablespoons brown sugar
1 teaspoon cornstarch
1/4 cup water
3 tablespoons lemon juice
1/2 teaspoon dill weed
1/8 teaspoon pepper
1/2 teaspoon salt, optional

Place potatoes and rutabaga in a large saucepan; cover with water. Add salt if desired. Bring to a boil. Reduce heat; cover and simmer for 8 minutes.

Add remaining vegetables; return to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender; drain.

TO MAKE THE GLAZE:
Melt butter in a saucepan; stir in brown sugar and cornstarch. Stir in water, lemon juice, dill, pepper and salt if desired; bring to a boil. Cook and stir for 2 minutes.

Pour glaze over vegetables and toss to coat. Serve.

Makes 8 servings
From: Recipelink.com
Source: Marilyn Smudzinski, Peru, Illinois, Magazine recipe clipping, title and date unknown