WINTER VEGETABLES WITH HORSERADISH DILL BUTTER (for 18)
6 pounds small red potatoes, quartered and reserved in a bowl of cold water
3 pounds Brussels sprouts, trimmed and halved
1-1/2 pounds parsnips, peeled and cut into 2 inch sticks
1-1/2 pounds carrots, peeled and cut diagonally 1 inch thick
1-1/2 pounds small turnips, peeled and cut into sixths
3 sticks (1-1/2 cups) unsalted butter
1/3 cup drained bottled horseradish
1/3 cup cider vinegar
1/3 cup minced fresh dill
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1.In a large vegetable steamer set over boiling water steam separately the potatoes, the Brussels sprouts, the parsnips, the carrots and the turnips for 8 to 12 minutes, or until they are just tender.
2. In a saucepan melt the butter over moderate heat, stir in the horseradish, the vinegar, the dill and salt and pepper to taste, and in a large baking pan toss the vegetables with the butter mixture. Keep the vegetables warm, covered, in a 200* oven.
NOTE: It’s easy to add vegetables to this recipe. The yellow squares pictured above are rutabaga, steamed for about 10 minutes, and I added a handful of French beans steamed for five.