Roasted Winter Root Vegetables With Apple Cider
"From Bon Appetit November 1997. This would be the perfect side dish for the Thanksgiving meal! To be honest, I substitute another root vegetable for the turnips; i.e, kohlrabi, potatoes, celeriac, etc."
photo by yogiclarebear
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 3 cups apple cider (or apple juice)
- 1 cup semisweet white wine (Riesling or Gewurztraminer)
- 3 tablespoons butter
- 1 1⁄4 lbs turnips
- 1 1⁄4 lbs parsnips
- 1 1⁄4 lbs carrots
- 1 1⁄4 lbs yams
- 1 1⁄4 lbs rutabagas (swede)
- salt and pepper
directions
- Combine the apple cider and wine in a heavy saucepan and reduce to 3/4 cup. This will take about 30 minutes.
- Whisk in the butter until smooth.
- Preheat oven to 425°F.
- Peel all the vegetables and cut in to 1/2 inch pieces.
- Use the largest roast pan you own (or use two roasting pans and divide the vegetables). Pour the prepared apple cider/wine mixture over the vegetables. Stir to coat.
- Sprinkle with salt and pepper.
- Roast the vegetables until they are tender and golden, stirring occasionally and cook approximately 40 minutes.
Questions & Replies
-
what is a good nonalcoholic substitute for semi-sweet white wine in a recipe for roasted root vegetables? apple cider is also a part of the sauce.
Reviews
-
The leftovers make a great soup. After Thanksgiving I pureed about 2 cups to a can of chicken broth, added about 1/4 cup more cider, heated it all, finished w/ about 1/3 cup of heavy cream, and garnished each bowl with a dollop of sour cream. I had all these things from my Thanksgiving prep, so I felt virtuous about using my leftovers, but it was also delicious. -
YUM. I subbed butternut squash for the yams.
Tweaks
-
YUM. I subbed butternut squash for the yams.
RECIPE SUBMITTED BY
COOKGIRl
United States
