Recipe by keeney
From Canadian Living December 2007. Another great do-ahead!
Top Review by rosslare
We loooved the veggie medley here, with rutabaga, parsnips, peppers, fennel and garlic. The apple cider sounded as a great idea, but infact, the aroma was not as strong as we thought it would be and the veggies turned slightly soggy with all that cider. I am thinking of trying this with some apple juice concentrate instead, perhaps.
- 1 cup apple cider
- 1⁄4 cup butter, melted
- 4 teaspoons minced thyme
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 rutabaga, peeled and cubed (2 lb., 3/4-inch)
- 4 parsnips, peeled and cubed (1-inch)
- 3 leeks, cut into 1-inch rounds (white and pale green)
- 2 red peppers, cut into 2-inch pieces
- 1 large fennel, cut into 2-inch pieces
- 1 head garlic, peeled and separated
Directions See How It's Made
- Combine apple cider, butter, thyme, salt and pepper.
- In a large bowl, toss together rutabaga, parsnips and half of apple cider mixture.
- Spread in a greased 9 x 13 glass baking dish. Cover with foil. Bake for 15 minutes at 425.
- Meanwhile, in a large bowl, toss together leeks, red peppers, fennel, garlic and remaining apple cider mixture.
- Spread in a separate greased 9 x 13 glass baking dish. Cover with foil Add to oven and bake for 30 minutes at 425.
- Uncover both pans, stir vegetables. Continue roasting, stirring occasionally, for 30 minutes or until tender, golden and almost no juices remain.
- Make ahead - let cool, cover and refrigerate. Add 1/4 cup apple cider and rehead in covered Dutch oven over medium heat for aout 15 minutes or heated through.