Rutabaga

Carrots & Rutabagas with Lemon & Honey

1 1/4 pound rutabaga, peeled, cut into matchstick-size strips
1 pound carrots, peeled, cut into matchstick-size strips
1/4 cup butter
1/4 cup fresh lemon juice
3 tablespoons honey
1 teaspoon grated lemon peel
Salt and pepper to taste
1/2 cup chopped fresh chives

Cook rutabagas in large pot of boiling salted water for 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain.

Melt butter in large pot over medium-high heat. Add lemon juice, honey, and lemon peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives.

Serves 6 to 8.

From fooddownunder.com.

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