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
Directions
In a large vegetable steamer set over boiling water steam separately the potatoes, the Brussels sprouts, the parsnips, the carrots, and the turnips for 8 to 12 minutes, or until they are just tender. In a saucepan melt the butter over moderate heat, stir in the horseradish, the vinegar, the dill, and salt and pepper to taste, and in a large baking pan toss the vegetables with the butter mixture. Keep the vegetables warm, covered, in a 200°F. oven.
