Carrots and Rutabagas with Lemon and Honey

Carrots and Rutabagas with Lemon and Honey
Photo by Mark Thomas

Ingredients

  • 4 tablespoons butter
  • 3 tablespoons honey
  • ¼ cup fresh lemon juice
  • ½ cup fresh chives
  • 1 pound carrots
  • 1 ¼ pounds rutabagas
  • 1 teaspoon grated lemon peel

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

View full recipe at Epicurious

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