Winter Vegetables with Horseradish Dill Butter

I don't know about you, but when the seasons are on the cusp of change, I have moments of culinary regret about the seasonal dishes I could have made, but didn't. Nectarine Mousse Cake, Mango-Spacho, Pecan Pumpkin Pie, Gingerbread Snowflakes--I'm looking at you.

So it was in that spirit that I decided to cook up some Winter Vegetables with Horseradish Dill Butter before the winter was completely gone. It might officially be spring here in New England but it still feels cold to me. Spring will be here in my opinion when I can leave the house without gloves.

I wasn't too far into making this vegetable dish when I had some serious deja vu. Yes, it all seemed so very familiar, the horseradish, the butter, the steamed veggies, as if I had just cooked this very meal. But of course, I hadn't--had I?

I paged back through my blog posts, and silly me--there it was: Midwest Boiled Dinner from Gourmet Today, featuring--you guessed it--steamed vegetables with brown-butter horseradish sauce. Different cookbook, same idea and done better--the veggies in the Gourmet Today recipe are steamed with staggered cooking times so they are done perfectly and the butter is browned which gives greater depth of flavor.

It's a better recipe. I can't in good conscience recommend the one from The Gourmet Cookbook over it, though Gourmet Today leaves out the chopped dill. So if you too want to celebrate the end of winter by indulging in some yummy steamed root vegetables, go with Midwest Boiled Dinner and leave out the smoked pork (or not, up to you) It's not a bad way to say GOODBYE WINTER (don't go away mad, just go away!)