Recipe by COOKGIRl
From Bon Appetit November 1997. This would be the perfect side dish for the Thanksgiving meal! To be honest, I substitute another root vegetable for the turnips; i.e, kohlrabi, potatoes, celeriac, etc.
Top Review by plainfoods
The leftovers make a great soup. After Thanksgiving I pureed about 2 cups to a can of chicken broth, added about 1/4 cup more cider, heated it all, finished w/ about 1/3 cup of heavy cream, and garnished each bowl with a dollop of sour cream. I had all these things from my Thanksgiving prep, so I felt virtuous about using my leftovers, but it was also delicious.
- 709.77 ml apple cider (or apple juice)
- 236.59 ml semisweet white wine (Riesling or Gewurztraminer)
- 44.37 ml butter
- 566.99 g turnips
- 566.99 g parsnips
- 566.99 g carrots
- 566.99 g yams
- 566.99 g rutabagas (swede)
- salt and pepper
Directions See How It's Made
- Combine the apple cider and wine in a heavy saucepan and reduce to 3/4 cup. This will take about 30 minutes.
- Whisk in the butter until smooth.
- Preheat oven to 425°F.
- Peel all the vegetables and cut in to 1/2 inch pieces.
- Use the largest roast pan you own (or use two roasting pans and divide the vegetables). Pour the prepared apple cider/wine mixture over the vegetables. Stir to coat.
- Sprinkle with salt and pepper.
- Roast the vegetables until they are tender and golden, stirring occasionally and cook approximately 40 minutes.