Root Vegetable Casserole in White Wine Sauce
November 6, 2009 | Written by Deb
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.
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