Root Vegetables with Lemon-Dill Glaze

2 c. carrots, cut crosswise into 1/2" slices
2 c. parsnips, cut crosswise into 1/2" slices
2 c. turnips, peeled and cut into 1/2"-1" pieces
1 medium onion, cut vertically into 6 wedges (leave root ends on so the wedges stay together)
1/3 c. water
2 T. honey
2 t. cornstarch
1 t. grated fresh lemon peel
1 t. dried dill weed
1/4 t. salt
1/8 t. black pepper

Place a steamer basket or rack in the bottom of a large saucepan and add enough water to come almost to the bottom of the basket or rack. Bring to a boil oven medium heat. Add carrots, parsnips, turnips, and onion. Cover and cook 10 minutes or until vegetables are just tender.

Combine water, honey, cornstarch, lemon peel, dill, salt, and pepper in a small bowl. Mix until cornstarch is dissolved.

Remove vegetables, remove steamer basket or rack, discard water, and return vegetables to saucepan over medium heat. Stir cornstarch mixture and pour over vegetables. Cook and stir until glaze has thickened and vegetables are coated, about 1 minute.

Serves 6.

Adapted from The Meatless Gourmet, p. 329.