Winter Root Vegetables
Ingredients
- 2 pounds small red potatoes, quartered
- 1 pound Brussels sprouts, halved
- 1/2 pound parsnips, peeled and julienned
- 1/2 pound carrots, cut into chunks
- 1/2 pound turnips, peeled and cut into chunks
- 1/2 cup butter or margarine
- 2 tablespoons prepared horseradish
- 2 tablespoons cider vinegar
- 2 tablespoons snipped fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
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