turnips, peeled, and cut in 6 wedges each
1 1/2 cups
cooking apples, cored and cut in 6 wedges
Preheat oven 163 or 325F.
Place roast on rack in shallow roasting pan.
Season with salt and pepper to taste.
Insert termometer in center of meat.
Roast for 45 minutes.
Meanwhile in a small saucepan combine cornstarch and nutmeg.
Stir in apple cider.
Cook over medium heat,stirring constantly,until mixture is thickened and bubbly.
Cook and stir 2 minutes more.
Reserve 1/2 cup of mixture.
Add fruit bits to remaining glaze,set aside.
Arrange turnips,carrots,apples around roast.Brush some of the reserved glaze on meat,vegetables and fruit.Roast 30 to 45 minutes more or until thermometer registers 155F,brushing with remaining glaze again after 15 minutes.
Cover pan with foil and rest 15 min.Meanwhile bring the fruits and cider glaze to a boil.Slice roast and serve with glazed turnip and fruit and cider glaze.