Southern Farm Fresh Vegetables


  • 2 medium to large fresh rutabagas, peeled and cut into 2-inch wide strips
  • 6 large carrots, peeled and cut into thin 2-inch long strips
  • 2 Tbsp. margarine
  • 2 Tbsp. dark brown sugar
  • 1 tsp. lemon zest
  • 2 Tbsp. fresh lemon juice
  • 1/2 tsp. salt
  • 1 Tbsp. fresh chopped dill


  1. Place rutabagas and carrots into a large saucepan and cover with water. Sprinkle with 1 teaspoon of salt and bring to a boil.
  2. Cook over medium heat for about 15 minutes, or until vegetables are tender but firm.
  3. Drain vegetables and place in bowl, cover and set aside.
  4. In the same saucepan, over medium-low heat, melt the margarine with the next 4 ingredients and stir until well mixed.
  5. Add the vegetables and gently stir until all vegetables are well coated.
  6. Add the fresh chopped dill and gently stir again. Cook another 2-3 minutes stirring often. Serve warm.
Browse Cook(s): Cinda Sanner Micheff Sisters

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.