Carrots and Rutabagas with Lemon and Honey
I am far too lazy to cut these into matchstick-sized strips. They're lovely in chunks or slices -- they just take longer to cook!
| dish: side|
Cook rutabagas in large pot of boiling salted water 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 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.
Bon Appétit, November 2001