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    You are in: Home / Recipes / Roasted Root Vegetables Scented With Apple and Wine Recipe
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    Roasted Root Vegetables Scented With Apple and Wine

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    JanuaryBride's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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. 1
      Reduce apple juice and wine over high heat to 3/4 cup or so.
    2. 2
      Whisk in butter and pour over vegetables, tossing to.
    3. 3
      coat.
    4. 4
      Season with salt and pepper and place vegetables in a single layer in a large roasting pan(s).
    5. 5
      Place in a.
    6. 6
      preheated 425 degree oven and roast for 35-40 minutes or until vegetables are lightly browned and tender.
    7. 7
      Stir vegetables several times during the roasting process to promote browning on all sides.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Root Vegetables Scented With Apple and Wine

    Serving Size: 1 (411 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 273.9
     
    Calories from Fat 45
    16%
    Total Fat 5.0 g
    7%
    Saturated Fat 2.8 g
    14%
    Cholesterol 11.4 mg
    3%
    Sodium 141.6 mg
    5%
    Total Carbohydrate 50.8 g
    16%
    Dietary Fiber 9.2 g
    36%
    Sugars 20.1 g
    80%
    Protein 3.4 g
    6%

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