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Winter Vegetables with Horseradish Dill Butter

Ingredients: 6 Pound(s) Small red potatoes 3 Pound(s) Brussel sprouts, trimmed 1 1/2 Pound(s) Parsnips, peeled and cut 1 1/2 Pound(s) Carrots, peeled and cut 1 1/2 Pound(s) Small turnips, peeled 3 Sticks unsalted butter 1/3 Cup(s) Drained bottled horseradish 1/3 Cup(s) Cider vinegar 1/3 Cup(s) Minced fresh dill Directions: In a large vegetable steamer set over boiling water steam separately the potatoes, the Brussels sprouts, the parsnips, the carrots, and the turnips for 8 to 12 minutes, or until they are just tender. In a saucepan melt the butter over moderate heat, stir in the horseradish, the vinegar, the dill, and salt and pepper to taste, and in a large baking pan toss the vegetables with the butter mixture. Keep the vegetables warm, covered, in a 200F. oven. Serves 18.
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