Roasted Root Vegetables Scented With Apple and Wine |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
Recipe from Bonterra Winery in Northern California. They recommend this as a side dish during the holidays served with duck, turkey, pork, chicken or lamb. I am thinking this may need more spice , so have fun with it. Ingredients:
3 cups apple juice |
1 cup riesling wine (gewurztraminer will work as well) |
3 tablespoons butter |
1 lb turnip, peeled and cut into 1/2 inch cubes |
1 lb parsnip, peeled and cut into 1/2 inch cubes |
1 lb carrot, peeled and cut into 1/2 inch cubes |
1 lb yam, peeled and cut into 1/2 inch cubes |
1 lb rutabaga, peeled and cut into 1/2 inch cubes |
salt & freshly ground black pepper |
Directions:
1. Reduce apple juice and wine over high heat to 3/4 cup or so.
2. Whisk in butter and pour over vegetables, tossing to.
3. coat.
4. Season with salt and pepper and place vegetables in a single layer in a large roasting pan(s).
5. Place in a.
6. preheated 425 degree oven and roast for 35-40 minutes or until vegetables are lightly browned and tender.
7. Stir vegetables several times during the roasting process to promote browning on all sides.
|
|