"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Roasted Root Vegetables Recipe

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This recipe for Roasted Root Vegetables, by , is from International Women's Club of Bishkek Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Deja
Added: Sunday, June 21, 2009


3 tablespoons butter
3 cups apple juice
1 cup dry white wine
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

Boil apple juice and wine 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.




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