Ingredients

　　6 pounds small red potatoes, quartered and reserved in a bowl of cold water

　　3 pounds Brussel sprouts, trimmed and halved

　　1 1/2 pounds parsnips, peeled and cut into 2-inch sticks

　　1 1/2 pounds carrots, peeled and cut diagonally 1 inch thick

　　1 1/2 pounds small turnips, peeled and cut into sixths

　　3 sticks (1 1/2 cups) unsalted butter

　　1/3 cup drained bottled horseradish

　　1/3 cup cider vinegar

　　1/3 cup 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°F. oven.