Carmelized Root Vegetable Medley with Citrus and Dill Glaze
4 red skin new potatoes
4 white turnips
2 red beets
24 pearl onions
1 stick margarine
1/3 cup sugar
Tablespoons fresh dill leaves, chopped
Salt and white pepper to taste
1/2 cup prepared horseradish
I love to make Carmelized Root Vegetable Medley with Citrus and Dill Glaze because I have everything for this recipe in my garden already and it is a very simple recipe.
Step 1: Remove zest from orange, cut zest into thin strips and blanch in boiling water. Squeeze the juice from the orange and reserve for later use.
Step 2: Dice the potatoes, turnips, rutabaga, and beets in large pieces. Cook all vegetables by boiling separately in salted water. Cool vegetables in cold water once they are tender.
Step 3: Melt margarine in large, coated sauté pan; add the potatoes, turnips, carrots, onions and rutabaga.
Step 4: When vegetables are lightly browned, add sugar, and sauté another 3 minutes.
Step 5: Heat beets separately.
Step 6: Add orange juice, dill, orange zest, salt and pepper, beets and prepared horseradish