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Roasted Root Vegetables With Apple Juice Recipe | |
American Vegetable | |
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Ingredients:
3 tablespoons butter 3 cups apple juice 1 cup dry white wine 1 1/4 pounds turnips 1 1/4 pounds parsnips 1 1/4 pounds carrots 1 1/4 pounds sweet potatoes 1 1/4 pounds rutabegas Salt and pepper to taste
Directions:
1 Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter or margarine. 2 Preheat oven to 425 degrees F (220 degrees C). 3 Peel and cut vegetables into l/2 inch pieces. Divide between 2 roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat. 4 Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes. Makes 8 servings
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