Roasted Root Vegetables With Apple Juice Recipe

Ingredients
<br>- 3 tablespoons butter
<br>- 3 cups apple juice
<br>- 1 cup dry white wine
<br>- 1 1/4 pounds turnips
<br>- 1 1/4 pounds parsnip
<br>- 1 1/4 pounds carrots
<br>- 1 1/4 pounds sweet potatoes
<br>- 1 1/4 pounds rutabagas
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 1: Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 minutes.  Whisk in butter or margarine.
<br>step 2: Preheat oven to 425 degrees F (220 degrees C).
<br>step 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.
<br>step 4: Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.
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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 parsnip
- 1 1/4 pounds carrots
- 1 1/4 pounds sweet potatoes
- 1 1/4 pounds rutabagas
- salt and pepper to taste

Directions
step 1: Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter or margarine.
step 2: Preheat oven to 425 degrees F (220 degrees C).
step 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.
step 4: Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.

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