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British   -   Steamed Vegetables With Horseradish And Dill   adapted from Great New British Cooking by Jane Garmey

Description
Ingredients
  • 1 Pound Brussel Sprouts
  • 2 Pounds New Potatoes -- sliced
  • 3 Medium Leeks -- chopped
  • 3 Medium Carrot -- sliced
  • Salt And Pepper -- to taste
  • 6 Tablespoons Unsalted Butter
  • 3 Tablespoons Horseradish -- freshly grated
  • 3 Tablespoons Cider Vinegar
  • 1 Bunch Fresh Dill -- finely chopped
Directions Place vegetable into a steamer, sprinkle with salt and pepper and steam for 12 minutes or until desired doneness. Meanwhile, heat butter in a saucepan and stir in horseradish, vinegar and dill. Season with salt and pepper. Toss in vegetables and serve.
Serves 6
Time to Make 0:00



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