This uses your carrots and the rutabaga, as well as some of your green onions if you like.  So tasty and if you don’t want the fresh onions over it, you can always replace with another fresh herb like dill or parsley.

Ingredients:
1 lb. rutabaga, peeled, cut into matchstick-size strips
1 bunch carrots, peeled, cut into matchstick-size strips
1/4 cup (1/2 stick) butter
1/4 cup fresh lemon juice
3 Tbls honey
1 tsp grated lemon peel
1/3 cup finely chopped fresh green onions

Preparation:
Cook rutabagas in large pot of boiling lightly salted water 2 minutes.
Add carrots and cook until vegetables are tender, about 5 minutes and drain.
Melt butter in large pot over medium-high heat.
Add lemon juice, honey, and the lemon peel and bring to a boil.
Add vegetables; cook until glazed, stirring occasionally, about 6 minutes.
Season to taste with salt and pepper and remove from heat.
Mix in fresh green onions.

This was revised from a recipe originally printed in Bon Appétit  | November 2001

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