Winter Root Vegetables

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1/4 teaspoon pepper

1/2 teaspoon salt

2 pounds small red potatoes, quartered

1/2 pound carrots, cut into chunks

1/2 pound turnips, peeled and cut into chunks

2 tablespoons snipped fresh dill

2 tablespoons prepared horseradish

1/2 pound parsnips, peeled and julienned

1 pound Brussels sprouts, halved

1/2 cup butter or margarine

2 tablespoons cider vinegar

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