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Ingredients

• 4 medium carrots, cut into 3 inch julienne strips
• 2 cups rutabaga, peeled and cut into 3 inch julienne strips
• 1/2 cup water
• 2 tablespoons butter or stick margarine
• 1 tablespoon brown sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon grated lemon peel
• 1/4 teaspoon dill weed

Description

Bernice Larsen Of Gretna, Nebraska Notes, 'Ever Since I Found This Recipe In A Newspaper, It's Become A Side Dish Staple At My House. It's Colorful And Tasty--and Special Enough To Serve To Company.

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