Carrots and Rutabagas With Lemon and Honey

READY IN: 20mins
Recipe by WI Cheesehead

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

Top Review by superblondieno2

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.

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.

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