6 lbs. sm. red potatoes, quartered and reserved in a bowl of cold water
3 lbs. Brussels sprouts, trimmed and halves
1 1/2 lbs. parsnips, peeled and cut into 2 inch sticks
1 1/2 lbs. carrots, peeled and cut diagonally 1 inch thick
1 1/2 lbs. sm. turnips, peeled and cut into sixths
3 sticks unsalted butter (1 1/2 c.)
1/3 c. drained bottled horseradish
1/3 c. cider vinegar
1/3 c. minced fresh dill

In a large vegetable steamer set over boiling water steam separately the potatoes, the Brussels sprouts, the parsnips, the carrots and the turnips for 8-12 minutes, or until they are just tender. In a saucepan melt the butter over moderate heat, stir in the horseradish, the vinegar, the dill, and salt and pepper to taste, and in a large baking pan toss the mixture with the butter mixture. Keep the vegetables warm, covered, in a 200 degree oven. Serves 18.