Root Vegetables with Glaze

• 6 small red potatoes
• 1 medium rutabaga, peeled and cut into 1 in cubes
• 3 medium carrots, cut into 1/2 in slices
• 1 medium turnip, peeled and cut into 1 inch cubes
• 1 -2 medium parsnip, peeled and cut into 1/2 in slices
• 2 large leeks, cut into 1 in slices (white portion only)
• 1 tablespoon butter
• 3 tablespoons brown sugar
• 1 teaspoon cornstarch
• 14 cup water
• 3 tablespoons lemon juice
• 12 teaspoon dill weed
• 12 teaspoon salt
• 18 teaspoon pepper

1. Place potatoes and rutabaga in a large saucepan; cover with water; bring to a boil Reduce heat; cover and simmer for 8 mins Add remaining veggies return to a boil Reduce heat; cover, simmer for 10 mins or until veggies are tender; drain For glaze: Melt butter in a saucepan; stir in brown sugar and cornstarch Stir in water, lemon juice, dill, salt and pepper; bring to a light boil Cook, and stir for 2 mins Pour over veggies; toss to coat.

red potatoes, carrots, parsnip, leeks, butter, brown sugar, cornstarch, water, lemon juice, dill weed, salt, pepper

Taken from www.food.com/recipe/root-vegetables-with-glaze-73285 (may not work)