Recipe - Winter Vegetables With Horseradish Dill Butter

6 pound Small red potatoes;
quartered and
; reserved in a bowl
; of cold water
3 pound Brussel sprouts; trimmed and
halved
1 One half pound Parsnips; peeled and cut
into
; 2inch sticks
1 One half pound Carrots; peeled and cut
; diagonally 1 inch
; thick
1 One half pound Small turnips; peeled and
cut into
; sixths
3 Sticks unsalted butter; (1
One half cups)
1/3 cup Drained bottled horseradish
1/3 cup Cider vinegar
1/3 cup Minced fresh dill

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. 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 200F.
oven.

Serves 18.

Gourmet January 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.