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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roasted Root Vegetables with Apple Juice Recipe

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This recipe for Roasted Root Vegetables with Apple Juice is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups apple juice
1 cup semisweet wine (Riesling)
3 tbsp butter

1 1/4 lb turnips
1 1/4 lb carrots
1 1/4 lb sweet potatoes or yams
1 1/4 lb parsnips
1 1/4 lb rutabagas
Directions:
Directions:
Boil apple juice in wine in heavy large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter.

Preheat oven to 425. Peel and cut veggies into 1/2 inch pieces. Divide between 2 large roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat. Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I use whatever I have around.

 

 

 

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