Steamed Root Vegetables With Dill Butter

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 2 lbs small red potatoes or 2 lbs yukon gold potatoes, unpeeled but scrubbed and quartered
• 1 lb brussels sprout, trimmed and halved
• 1/2 lb carrot, peeled and cut into 1-inch lengths
• 1/2 lb parsnip, peeled and cut into 1-inch lengths
• 1/2 lb small boiling onions, peeled (not the tiny marble-sized ones)
• 1/2 cup butter, melted
• 1 1/2 tablespoons prepared horseradish
• 1 1/2 tablespoons cider vinegar
• 1 1/2 teaspoons dried dill
• salt
• pepper

Recipe

• 1 separately steam each of the types of vegetable over boiling water, approximately 10 min for each, until just tender. (i just boil the onions.).
• 2 combine butter, vinegar and dillweed plus salt and pepper to taste in a saucepan over medium low heat and heat through, stirring to combine, about 1 minute.
• 3 toss vegetables with dill butter and serve hot.