Cookerati

I love this for a fall dish. It works especially well as a side dish on a holiday dinner table. The alcohol may be omitted as the cider still gives this casserole a wonderful flavor. I especially love when the edges of the veggies crisp up and caramelize a bit. I’m telling you, it’s a party in your mouth.

Though you can cut the veggies to your preference, we prefer a nice julienne.

Root Vegetable Casserole in White Wine Sauce

3 Cups Apple cider
1 cup semi-sweet white wine
3 tablespoons butter
2 tablespoons olive oil
1 1/4 pounds carrots
1 1/4 pound sweet potatoes or yams
1 1/4 pound parsnips
1 1/4 pound white turnips
1 1/4 pound yellow turnips
Salt & pepper

• Boil cider and wine in a heavy saucepan until reduced. (about 30 minutes — to 3/4 cup) whisk in butter.

• Peel & cut veggies into 1/2 inch pieces.

• place veggies in baking pan and drizzle with olive oil. Pour cider/wine mixture over veggies. Lightly salt & pepper – toss to coat.

• Roast at 425 until veggies are golden and tender with crisp edges. Usually about 40 minutes.