Roasted Winter Root Vegetables With Apple Cider

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.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 3  cups apple cider (or apple juice)
• 1  cup  semisweet white wine (Riesling or Gewurztraminer)
• 3  tablespoons butter
• 1 1⁄4 lbs turnips
• 1 1⁄4 lbs parsnips
• 1 1⁄4 lbs carrots
• 1 1⁄4 lbs  yams
• 1 1⁄4 lbs  rutabagas (swede)
•  salt and pepper

Directions

1. Combine the apple cider and wine in a heavy saucepan and reduce to 3/4 cup. This will take about 30 minutes.
2. Whisk in the butter until smooth.
3. Preheat oven to 425°F.
4. Peel all the vegetables and cut in to 1/2 inch pieces.
5. 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.
6. Sprinkle with salt and pepper.
7. Roast the vegetables until they are tender and golden, stirring occasionally and cook approximately 40 minutes.