Julie 01/16/14 2 cups carrots 2 cups uncooked rutabagas 2 cup water 2 Tbsp. light butter dash of salt 1 1/2 Tbsp Splenda – Brown sugar blend 1 Tbsp. fresh lemon juice 1/2 tsp. lemon zest 1/4 tsp. dried dill weed Peel rutabaga and cut into bite size pieces. Cut carrot into bite size pieces. In a large sauce pan, combine carrots, rutabagas and water. Bring to a boil, reduce heat to medium. Cover and simmer for 13-15 minutes. The rutabaga will turn a golden color. In a small saucepan, combine the remaining ingredients. Cook uncovered over medium heat for 2-3 minutes until butter is melted. Drain veggies, add butter mixture. Cook for 3-4 minutes until glazed, stirring occasionally.