Ingredients:
5 medium carrots
1 medium rutabagas
1/2 cup chicken broth
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemons, rind of
1/4 teaspoon dill weed
1 dash salt
Directions:
Cut carrots and rutabaga into 3-inch x 1/4-inch strips.
Place into saucepan; add broth.
bring to boil.
Reduce heat;cover and cook for 13 to 15 minutes or until tender.
Do Not Drain.
Meanwhile, in a small saucepan, combine remaining ingredients; cook and stir for 3 minutes.
Add to vegetables; cook, uncovered, 3 to 4 minutes longer or until vegetables are glazed, stirring gently.
Serve.
Servings: 6
Time preparation: 10 min.
Time total: 35 min.