Lemon Glazed Carrots And Rutabaga Food

CARROTS AND RUTABAGAS WITH LEMON AND HONEY

Steps:

• 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 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives.

LEMON-GLAZED CARROTS

Steps:

• Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain.
• Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.

LEMON-GLAZED CARROTS AND RUTABAGA

Steps:

• Cut carrots and rutabaga into 3x1/4-in. strips. Place in a saucepan; add broth. bring to a boil. Reduce heat; cover and cook for 13-15 minutes or until tender. Do not drain. , Meanwhile, in a small saucepan, combine the remaining ingredients; cook and stir for 3 minutes. Add to vegetables; cook, uncovered, 3-4 minutes longer or until vegetables are glazed, stirring gently.

LEMON GLAZED CARROTS AND RUTABAGAS

Steps:

• 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.

LEMON CARROTS AND RUTABAGA

Steps:

• In a large saucepan, combine the carrots, rutabaga and water. Bring to a boil. Reduce heat to medium; cover and cook for 13-15 minutes. Meanwhile, in a small saucepan, combine the remaining ingredients; cook, uncovered, over medium heat for 2-3 minutes or until butter is melted.
• Drain vegetables; add butter mixture. Cook for 3-4 minutes or until vegetables are glazed, stirring occasionally.

LEMON CARROTS AND RUTABAGA

Steps:

• In a large saucepan, combine the carrots, rutabaga and water. Bring to a boil. Reduce heat to medium; cover and cook for 13-15 minutes. Meanwhile, in a small saucepan, combine the remaining ingredients; cook, uncovered, over medium heat for 2-3 minutes or until butter is melted.
• Drain vegetables; add butter mixture. Cook for 3-4 minutes or until vegetables are glazed, stirring occasionally.

LEMON GLAZED CARROTS

Steps:

• Steam or boil carrots 35-45 minutes.
• Melt butter and mix in pepper, sugar and lemon zest.
• Keep warm and stir 3-5 minutes or until sugar dissolves.
• Pour over carrots and serve.

RUTABAGAS AND CARROTS WITH DILL DRESSING

Steps:

• Preheat oven to 375 degrees.
• Toss rutabagas and carrots with olive oil, salt and pepper. Spread in a single layer on a baking sheet that has been sprayed with non-stick cooking spray, and bake the vegetables for 30-40 minutes, stirring every ten minutes, until the vegetables are tender and have begun to caramelize.
• Combine white balsamic vinegar, honey, dill weed and additional dashes of salt and pepper in a small jar or whisk them together in a small bowl.
• Put the roasted vegetables in a serving dish and pour the dressing over them, stirring to combine. Serve warm or at room temperature.

CARROTS AND RUTABAGAS WITH LEMON AND HONEY

Steps:

• Cook rutabaga in large pot of boiling water 2 minutes.
• Add carrots and cook until vegetables are tender, about 6 minutes; drain.
• Melt butter in large saucepan over medium-high heat and add lemon juice, honey and lemon peel; bring to a boil.
• Add vegetables and cook until glazed, stirring occasionally, about 6 minutes.
• Season with salt and pepper, remove from heat, and mix in fresh chives.

LEMON-GLAZED CARROTS

Steps:

• Place 1 in. of water and carrots in a large skillet; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. , Meanwhile, in a small saucepan, melt butter. Add brown sugar, lemon juice and salt; bring to a boil, stirring constantly. Drain carrots; add butter mixture and toss gently. If desired, garnish with lemon zest.