Carrots and Rutabagas with Lemon and Honey

Name: Carrots and Rutabagas with Lemon and Honey
Yield: 4 servings
Ingredients: 1 1 1/4 pounds rutabagas, peeled, cut into matchstick-size strips; 1 1 pound carrots, peeled, cut into matchstick-size strips; 1 1/4 cup (1/2 stick) butter; 1 1/4 cup fresh lemon juice; 1 3 tablespoons honey; 1 1 teaspoon grated lemon peel; 1 1/2 cup chopped fresh chives

From the kitchen of Carly

Buttery rutabagas and carrots glazed with bright lemon and honey, then finished with fresh chives. The matchstick vegetables cook quickly and turn tender, absorbing that sweet-tart glaze without losing their natural earthiness. A simple side that actually tastes like something.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/4 pounds rutabagas, peeled, cut into matchstick-size strips
11 pound carrots, peeled, cut into matchstick-size strips
11/4 cup (1/2 stick) butter
11/4 cup fresh lemon juice
13 tablespoons honey
11 teaspoon grated lemon peel
11/2 cup chopped fresh chives

Instructions

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.