Root Vegetable Casserole

Name: Root Vegetable Casserole
Ingredients: 8 tiny new potatoes; 1 rutabaga, peeled and cubed; 2 medium carrots, cubed; 1 medium turnip, cubed; 1 parsnip, cubed; 1 small onion, cut in wedges; 1 T. margarine; 3 T. brown sugar; 1 T. cornstarch; 1/4 c. water; 1/2 t. lemon peel; 3 t. lemon juice; 1/2 t. dill; 1/2 t. salt

14 ingredients

6 steps

Ingredients

8 tiny new potatoes
1 rutabaga, peeled and cubed
2 medium carrots, cubed
1 medium turnip, cubed
1 parsnip, cubed
1 small onion, cut in wedges
1 T. margarine
3 T. brown sugar
1 T. cornstarch
1/4 c. water
1/2 t. lemon peel
3 t. lemon juice
1/2 t. dill
1/2 t. salt

Directions

1

Cook potatoes and rutabaga 10 minutes, boil in large pan. Add other vegetables.
2

Boil, reduce heat cook 5-7 minutes.
3

Drain and return to pan.
4

In another pan melt butter, stir in sugar and cornstarch.
5

Stir in other ingredients.
6

Cook until bubbly, 4-7 minutes. Pour over vegetables and cook until hot.