2 medium red or white potatoes, quartered
1 medium rutabaga, peeled & cubed
2 medium carrots, sliced
1 medium turnip, peeled & cubed
4 medium parsnip, sliced
1 small onion, cut into wedges
15 ml margarine or butter 1 tbsp
45 ml brown sugar 3 tbsp
5 ml cornstarch 1 tsp
2 ml lemon peel, finely shredded 1/2 tsp
45 ml lemon juice 2 tbsp
10 ml fesh dill, snipped 2 tsp
50 ml water 1/4 cup
salt & pepper to taste
In a saucepan; cook potatoes and rutabaga, covered, in boiling, lightly salted water for about 10 minutes. Add carrots, turnip, parsnip and onion. Return to boiling. Reduce heat; cook covered, 7 to 9 minutes or until tender. Drain; return vegetables to saucepan.
Meanwhile, in a small saucepan; melt margarine. Stir in brown sugar and cornstarch. Stir in lemon peel and juice, dill, water, salt and pepper. Cook and stir until thickened and bubbly. Add to vegetables and stir 3 to 4 minutes or until vegetables are heated through.
Serves 6