6
  • 1 1/4lbrutabagas, peeled, cut into matchstick-size strips
  • 1lbcarrots, peeled, cut into matchstick-size strips
  • 1/4cup(1/2 stick) butter
  • 1/4cupfresh lemon juice
  • 3Tbsphoney
  • 1tspgrated lemon peel
  • 1/2cupchopped fresh chives
  1. Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain.
  2. Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives.
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