Winter Vegetable Melange

Number of Servings: 12

1 Orange
4 Red skin new potatoes
4 White turnips1 Rutabaga
2 Carrots
2 Red beets
24 Pearl onions
4 Oz. Margarine
2 Oz. Sugar
3 Oz. Prepared horseradish
1 Tbs. Fresh dill leaves, chopped
Salt to taste and fresh ground white pepper

Remove zest from orange, cut zest into thin strips and blanch in boiling water. Squeeze the juice from the orange and reserve for later use. Tourné (or cut into very large dice) potatoes, turnips, rutabaga, and beets. Cook all vegetables by boiling separately in salted water. When tender, cool in cold water. At time of service, heat margarine in large teflon sauté pan; add vegetables, except beets which should be heated separately and added at the end. When vegetables are lightly browned, add sugar, sauté another 3 minutes. Add horseradish, orange juice, dill, orange zest, salt and pepper. Serve with hearty roasted meat entrée.