Glazed Spiral Root Vegetables

By by Kyle Weber
Images
Glazed Spiral Root Vegetables
Serves
Makes 6 to 8 servings
Ingredients
  • 1¼ pounds rutabagas, spiral cut (large blade)
  • 1 pound carrots, peeled and spiral cut (large blade)
  • ¼ cup (½ stick) butter
  • ¼ cup fresh lemon juice
  • 3 tablespoons honey
  • 1 teaspoon grated lemon peel
  • Freshly ground black pepper
  • ½ cup chopped fresh chives
  • Kosher salt


Procedure
To blanch vegetables: Place a large pot of water on the stove over a medium-high heat and bring to a boil. Generously salt the boiling water. Add the carrots, then, after 1 minute, add the rutabagas and continue cooking until both are tender, about 2 more minutes. Drain. Toss in colander to remove any excess liquid.

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

Glazed Spiral Root Vegetables

By by Kyle Weber
Serves
Makes 6 to 8 servings
Ingredients
  • 1¼ pounds rutabagas, spiral cut (large blade)
  • 1 pound carrots, peeled and spiral cut (large blade)
  • ¼ cup (½ stick) butter
  • ¼ cup fresh lemon juice
  • 3 tablespoons honey
  • 1 teaspoon grated lemon peel
  • Freshly ground black pepper
  • ½ cup chopped fresh chives
  • Kosher salt


Procedure
To blanch vegetables: Place a large pot of water on the stove over a medium-high heat and bring to a boil. Generously salt the boiling water. Add the carrots, then, after 1 minute, add the rutabagas and continue cooking until both are tender, about 2 more minutes. Drain. Toss in colander to remove any excess liquid.

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