Ingredients

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

Description

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