Sauteed Halibut Fillets
Winter Root Vegetables with Horseradish and Dill
The vegetables were from the Gourmet Cookbook and featured steamed Brussels sprouts, turnips, potatoes and carrots in a horseradish and butter sauce, tossed with fresh dill just before serving. I thought the vegetables were terrific, but as a whole, the dish didn't overwhelm the kids. When I make it again, I will just use the sprouts and potatoes, kind of a Lilliputian version of colcannon (with horseradish).