In a large saucepan cook potatoes and rutabaga, covered, in boiling lightly salted water for 10 minutes. Add carrots, turnip, parsnip, and onion. Return to boiling; reduce heat. Cook, covered, for 7 to 9 minutes or until tender. Drain vegetables; return to pan.
Meanwhile, for glaze, in a small saucepan melt margarine. Stir in brown sugar and cornstarch. Stir in water, lemon peel, lemon juice, dill, salt, and pepper. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
Pour the glaze over the drained vegetables in the pan. Cook and stir for 3 to 4 minutes or until vegetables are heated through. Makes 6 side-dish servings.