Root Vegetables with Dill and Horseradish
Ingredients
- 2 lbs. carrots, multicolored if available
- 1 lb. parsnips
- ½ large or 1 small rutabaga
- 6-8 young turnips
- 2 large red potatoes
- 1 pint Brussels sprouts
- 4 oz. unsalted butter
- ½ cup prepared horseradish, or to taste
- 3 tablespoons red wine vinegar
- 2 teaspoons salt
- Salt and freshly ground pepper
- ½ cup fresh dill, chopped
Instructions
- Prepare all vegetables: peel carrots, parsnips, rutabaga, turnips (unless they are very young) and potatoes. Cut carrots and parsnips in ¼-inch sticks 2 inches long; cut rutabaga, turnips and potatoes in slightly larger sticks; cut Brussels sprouts in half, removing any loose outside leaves. Fill a large steamer or stockpot with 2 inches water and bring to a boil. Steam vegetables separately just until tender and place in serving bowl large enough to hold all of them. Don’t overcook and check the water occasionally to make sure it doesn't boil away. Brussels sprouts should be cooked just until tender, and bright green; steam carrots, turnips and rutabaga just until tender; parsnips cook very quickly. To make sauce, melt butter and combine with horseradish, red wine vinegar, 2 teaspoons salt, generous grindings of pepper, and chopped dill. Pour over root vegetables and mix carefully but thoroughly. Taste for seasoning.
Notes
Serves 8-10 Earthy root vegetables and Brussels sprouts in a buttery sauce with a jolt of horseradish wake up any dozing palates. Leftovers are good, too.
