Winter Vegetables with Horseradish Dill Butter

• 6 pounds small red potatoes, quartered and reserved in a bowl of cold water
• 3 pounds Brussel sprouts, trimmed and halved
• 1 1/2 pounds parsnips, peeled and cut into 2-inch sticks
• 1 1/2 pounds carrots, peeled and cut diagonally 1 inch thick
• 1 1/2 pounds small turnips, peeled and cut into sixths
• 3 sticks (1 1/2 cups) unsalted butter
• 1/3 cup drained bottled horseradish
• 1/3 cup cider vinegar
• 1/3 cup minced fresh dill

1. 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.
2. 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.
3. Keep the vegetables warm, covered, in a 200F.
4. oven.

red potatoes, brussel sprouts, parsnips, carrots, butter, horseradish, cider vinegar, dill

Taken from www.epicurious.com/recipes/food/views/winter-vegetables-with-horseradish-dill-butter-11059 (may not work)