carrots-and-rutabagas-with-lemon-and-honey-105812.json

{
    "directions": [
        "Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain.",
        "Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives."
    ],
    "ingredients": [
        "1 1/4 pounds rutabagas, peeled, cut into matchstick-size strips",
        "1 pound carrots, peeled, cut into matchstick-size strips",
        "1/4 cup (1/2 stick) butter",
        "1/4 cup fresh lemon juice",
        "3 tablespoons honey",
        "1 teaspoon grated lemon peel",
        "1/2 cup chopped fresh chives"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Side",
        "Thanksgiving",
        "Vegetarian",
        "Carrot",
        "Fall",
        "Honey",
        "Rutabaga",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Carrots and Rutabagas with Lemon and Honey",
    "url": "http://www.epicurious.com/recipes/food/views/carrots-and-rutabagas-with-lemon-and-honey-105812"
}