Carmelized Root Vegetable Medley with Citrus and Dill Glaze

Ingredients

1 orange

4 red skin new potatoes

4 white turnips

1 rutabaga

2 carrots

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

Instructions

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