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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Submitted 6/13/05.
Source: Internet/Christine L.
Submitted By: Marlen
matchlessm@aol.com
Roasted Root Vegetables With Apple Juice