roasted root vegetables with apple juice

Ingredients

• Servings: 8


• 3 tablespoons butter


• 3 cups apple juice


• 1 cup dry white


• 1 1/4 pounds turnips


• 1 1/4 pounds parsnip


• 1 1/4 pounds carrots


• 1 1/4 pounds sweet potatoes


• 1 1/4 pounds rutabagas


• salt and pepper to taste

Recipe

• boil apple juice and in a large saucepan until reduced to 3/4 cup, about 30 minutes. whisk in butter or margarine.


• preheat oven to 425 degrees f (220 degrees c).


• peel and cut vegetables into l/2 inch pieces. divide between 2 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.