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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, cubed
• 2 tablespoons prepared horseradish
• 2 tablespoons cider vinegar
• 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
• 1/2 teaspoon salt, optional
• 1/4 teaspoon pepper

Description

Find Recipes For Winter Root Vegetables And Other View All Recipes. Get All The Best Recipes At Taste Of Home. Recipe Directions: Cook Vegetables Separately In Water Until Tender; Drain. Melt Butter; Stir In Remaining Ingredients. Combine The Vegetables A

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