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Carrots and Rutabagas with Lemon and Honey

Ingredients

  • 1/2 lbs rutabagas, peeled, cut into matchstick-size strips
  • 1/2 lbs carrots, peeled, cut into matchstick-size strips
  • 1/4 stick butter
  • 1/4 cup fresh lemon juice
  • 2 tbls honey
  • 1 tsp grated lemon peel
  • 1/4 cup chopped fresh chives

Recipe

1. Cook rutabagas in large pot of boiling salted water, 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain.

2. Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives.

Adapted from Bon Appetit, November 2001

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