Recipe information
Yield
6 to 8 Servings
Ingredients
1
1/4 pounds rutabagas, peeled, cut into matchstick-size strips
1
pound carrots, peeled, cut into matchstick-size strips
1
/4 cup (1/2 stick) butter
1
/4 cup fresh lemon juice
3
tablespoons honey
1
teaspoon grated lemon peel
1
/2 cup chopped fresh chives
Need to make a substitution?
Preparation
Step 1
Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain.
Step 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.