Medley of Root Vegetables

Brynie Greisman Recipe By
  • Cook & Prep: 1 h
  • Serving: 8
  • No Allergens

A light, yet filling dish of root vegetables glazed with a slightly tangy/sweet dressing; simply delicious! Serve with meat, chicken, or even fish dishes. One of the challenges of living in Eretz Yisrael during shmita is not having the availability of various vegetables. I tested this dish using just the basics. However, you can add whatever root vegetables you’d like, i.e., turnip, parsnip, etc. Feel free to experiment.

Ingredients (12)

Main ingredients


Start Cooking

Prepare the Vegetables

  1. Place potatoes and butternut squash in a large saucepan; cover with water. Add salt if desired. Bring to a boil.

  2. Reduce heat; cover and simmer for seven to eight minutes.

  3. Add carrots and onion and return to a boil.

  4. Reduce heat; cover and simmer for 10 minutes or until veggies are tender; drain.

Prepare the Glaze

  1. Pour oil into a medium-sized saucepan. Over a medium flame, stir in brown sugar and cornstarch. Stir in water, lemon juice, dill, and salt and pepper. Bring to a boil.

  2. Cook and stir two minutes.

  3. Pour over vegetables; toss to coat.

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