Roasted Root Vegetables.

  • 3 cups apple juice
  • 1 cup semisweet white wine (such as Gewürztraminer or Riesling)
  • 3 tablespoons butter
  • 1 # turnips
  • 1 # parsnips
  • 1 # carrots
  • 1 # red-skinned sweet potatoes (yams)
  • 1 # rutabagas

    Boil apple juice and wine in heavy large saucepan until reduced to 3/4 cup, about 30 minutes.
    Whisk in butter.

    Preheat oven to 425°F. Peel and cut vegetables into 1/2-inch pieces.
    Put into 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

    You can vary the veg and add apples, onions etc and also some herbs of your choice.

    CREAMED ONIONS

  • 1 1/2 # small onions
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup heavy cream
  • 1/8 teaspoon ground cloves
  • 2 tablespoons chopped fresh
  • flat-leaf parsley

    Cut off tip and root ends of onions and peel
    Cook onions in boiling salted water to cover in a 2-quart saucepan until tender, 15 to 20 minutes, and drain in a colander.
    Melt butter in saucepan over moderate heat.
    Add flour and cook, whisking, 1 minute.
    Add cream in a slow stream, whisking, and simmer, whisking, until thickened, about 2 minutes.
    Add onions, cloves, and salt and pepper to taste and gently simmer 5 minutes.
    Stir in parsley.

    Use onion water to thin sauce if it doesn't thin it out too much.

    Lindsay

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