Prep/Total Time: 30 min.
Yield: 10-12 Servings
2 pounds small red potatoes, quartered
1 pound Brussels sprouts, halved
1/2 pound parsnips, peeled and julienned
1/2 pound carrots, cut into chunks
1/2 pound turnips, peeled and cut into chunks
1/2 cup butter, cubed
2 tablespoons prepared horseradish
2 tablespoons cider vinegar
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
1/2 teaspoon salt, optional
1/4 teaspoon pepper
Cook vegetables separately in water until tender; drain. Melt butter; stir in remaining ingredients. Combine the vegetables and butter mixture; toss to coat. Yield: 10-12 servings.