Always use organic when possible
Slice rutabaga and carrots into matchstick-sized slices .Set aside.
In a large pot over medium-high heat, boil salted water.
Add rutabaga and boil for 120 -150 seconds.
Cook until tender 5-6 minutes.
Drain water. Set rutabaga and carrots aside.
In the same pot over medium-high heat, add butter and melt.
Add lemon juice, honey, and lemon peel .Allow to “bubble”.
Add rutabaga and carrot sticks. Stir occasionally and allow to glaze .About 5-7 minutes.
Add salt and pepper to taste.
Remove from heat.
Mix in fresh chives.