Place rutabagas and carrots into a large saucepan and cover with water. Sprinkle with 1 teaspoon of salt and bring to a boil.

Cook over medium heat for about 15 minutes, or until vegetables are tender but firm.

Drain vegetables and place in bowl, cover and set aside.

In the same saucepan, over medium-low heat, melt the margarine with the next 4 ingredients and stir until well mixed.

Add the vegetables and gently stir until all vegetables are well coated.

Add the fresh chopped dill and gently stir again. Cook another 2-3 minutes stirring often. Serve warm.