Carrots and Rutabagas with Lemon and Honey – Boston Organics

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The following recipe was first featured in Boston Organics Newsletter number 50 of the year 2012, which you should be able to find online at http://www.bostonorganics.com/newsletter/2012/news_50.html.

1/2 pounds rutabagas, peeled, cut into matchstick-size strips1/2 pounds carrots, peeled, cut into matchstick-size strips1/4 stick butter1/4 cup fresh lemon juice2 tablespoons honey1 teaspoon grated lemon peel

1/4 cup chopped fresh chives

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 Appetit, November 2001 (Find the original online at http://www.epicurious.com/recipes/food/views/Carrots-and-Rutabagas-with-Lemon-and-Honey-105812)