Recipe by echo echo
A great recipe I like to use in winter when I receive my monthly shares from the local organic farm. There are usually a lot of roots included. OK the brussel sprouts don't count as roots, but the rest are. If I just have large potatoes, I cut in eights instead of quarters. If I just have regular large onions, I cut them in eighths, but the chunks do tend to separate with cooking. Times will vary slightly for different types of vegetable. During preparation, I just scrub off the skins of the carrots with a vegetable brush rather than peel them, which saves time and is less messy I think. I give the time for if you steam them one after another, but of course you can cut down on cooking time continually by steaming different types simultaneously in separate saucepans (or steam some together if you have a large enough pan). I omit the salt, but you don't have to. This goes great with roast beef.
- 2 lbs small red potatoes or 2 lbs yukon gold potatoes, unpeeled but scrubbed and quartered
- 1 lb Brussels sprout, trimmed and halved
- 1⁄2 lb carrot, peeled and cut into 1-inch lengths
- 1⁄2 lb parsnip, peeled and cut into 1-inch lengths
- 1⁄2 lb small boiling onions, peeled (not the tiny marble-sized ones)
- 1⁄2 cup butter, melted
- 1 1⁄2 tablespoons prepared horseradish
- 1 1⁄2 tablespoons cider vinegar
- 1 1⁄2 teaspoons dried dill
Directions See How It's Made
- Separately steam each of the types of vegetable over boiling water, approximately 10 min for each, until just tender. (I just boil the onions.).
- Combine butter, vinegar and dillweed plus salt and pepper to taste in a saucepan over medium low heat and heat through, stirring to combine, about 1 minute.
- Toss vegetables with dill butter and serve hot.