6 lbs. sm. red potatoes, quartered and reserved in a bowl of cold water
3 lbs. Brussels sprouts, trimmed and halved
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 (1 1/2 c.) unsalted butter
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 to 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 vegetables with the butter mixture. Keep the vegetables warm, covered, in a 200 degree F. oven. Serves 18.