Carrots and Rutabagas With Lemon and Honey

Total Time
20mins
Prep 5 mins
Cook 15 mins

I got this recipe from our paper. It has a noticeable taste of honey.

Ingredients Nutrition

Directions

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

5 5

I just had this for dinner today, made by Cornell University Dining. It was soo good, that I had to ask for the recipe. It turns out to be the same as this one. The only difference is that there is only 1 tbsp of butter and 1/3 cup of chives and the servings is listed as 8. It was so refreshing and a wonderful break to writing an essay on global food security.

4 5

I love rutabagas and this recipe is very easy to do. There was too much honey for my taste. Next time I'll reduce it by half. I used the zest of one lemon. I reduced the butter a little bit. And now I saw that I forgot to add the fresh chives and I bought it today specially for this recipe :( I have leftovers, and I'll try to add chives to it. Thanks Wi Cheesehead :) Made for Newest Zaar tag.