Ingredients
2 pounds small red potatoes, quartered1 pound brussels sprouts, halved1/2 pound parsnips, peeled and julienned1/2 pound carrots, cut into chunks1/2 pound turnips, peeled and cut into chunks1/2 cup butter, cubed2 tablespoons prepared horseradish2 tablespoons cider vinegar2 tablespoons snipped fresh dill or 2 teaspoons dill weed1/2 teaspoon salt, optional1/4 teaspoon pepper
Preparation
Cook vegetables separately in water until tender; drain. Melt butter; stir in remaining ingredients. Combine the vegetables and butter mixture; toss to coat.
