• 6 # red potatoes

• 3 # brussel sprouts

• 1 ½ # parsnips cut in 2” sticks

• 1 ½ # carrots diagonally cut in slices

• 1 ½ # small turnips cut into sixths

• 3 sticks unsalted butter

• 1/3 cup horseradish

• 1/3 cup cider vinegar

• 1/3 cup minced fresh dill

Steam vegetables.  Mix melted butter, horseradish, dill and vinegar.  Pour over
vegetables.  Keep warm in 200 degree oven.