Amy Riolo: Hi! I'm Chef Amy Riolo with the Horseradish Information Council. Today, we're making caramelized Root Vegetable Medley with citrus and dill glaze. So we'll begin by melting our butter. One 1/2 stick butter, and I'm just melting the butter on medium-high. As soon as that melts we can start adding in our vegetables. I'm going to start by using 2 red skin potatoes, 12 pearl onions, boiled, drained, and peeled, 2 white turnips, 1 carrot, 1/2 rutabaga, and I'm just going to turn these to coat.

They've already been cooked for about 5 minutes. Once they're cooked there are fork tender. So that means that when you put your fork in you can pull it out pretty easily, but yet they're not mushy. That's exactly what we're looking for. So I'm going to let these cook for about two minutes just until they get a little bit golden. Then I'm going to start adding in the ingredients for our glaze.

So now that our vegetables have a nice golden color and they are starting to let off a little bit of their aroma, that's when we know it's time to add 4 tablespoons of sugar. This is only a little bit of sugar, but it still works really well with the vegetables to help to caramelize them. This process takes about 3 minutes, but it makes a huge difference in the flavor of the overall vegetable.

I'm going to add in my beads and the reason I didn't add the beads in the beginning is because they'll let their color off and they completely make the whole dish pink and we don't really want that. We want them be part of the dish. We want to see their individual red color, but as part of everything else not taking over. So I just add them in like this on the side.

Now I'm going top add in citrus juice. I'm going to add the zest of the citrus with the citrus peel. All you need really is just a little bit of zest and you'll get a lot of great flavor. So now I'm going to add my dill, 2 teaspoons fresh dill leaves, chopped. Citrus and dill go really, really well. They are great with these vegetables. I'm going to sprinkle on a little bit of white pepper. I'm going to salt, and then I'm going to add a quarter cup of horseradish. This is my prepared horseradish.

The horseradish is kind of nice creamy body texture. You get a lot of flavor. You get an extra saltiness from adding the horseradish and very little calories or fat. So it's a great substitute.

So here we have our caramelized Root Vegetable Medley with citrus and dill glaze. Remember that horseradish is a secret ingredient to add great flavor to your next meal. For more creative horseradish recipes, visit horseradish.

org. The most comprehensive resource on horseradish anywhere.