Cider-Glazed Roasted Root Vegetables
Elegant batons of carrots, parsnips, and rutabagas make a pretty presentation. Serve this alongside roast pork, beef, or lamb. Market tip: If carrots still have the tops attached, make sure they are bright green and fresh-looking. Choose cream-colored parsnips that taper gently; this makes it easier to cut uniform pieces. Medium-size rutabagas (about the size of a yellow onion) are best; larger ones can be woody.
Ingredients
3 tablespoons butter
12 ounces carrots (about 2 large), peeled, cut into 2 1/3-inch sticks
12 ounces parsnips (about 3 large), peeled, cut into 2 1/3-inch sticks
12 ounces rutabagas (about 2 medium), peeled, cut into 2 1/3-inch sticks
1 cup sparkling apple cider
2 tablespoons Calvados (apple brandy) or other brandy
1 tablespoon minced fresh parsley
Directions
Preheat oven to 425°F. Using 1/2 tablespoon butter, generously coat a 1-inch heavy rimmed baking sheet. Arrange carrots, parsnips, and rutabagas in single layer on baking sheet. Drizzle cider over vegetables. Dot with remaining 2 1/2 tablespoons butter. Sprinkle with salt and pepper. Cover tightly with foil and bake until vegetables are almost crisp-tender, about 25 minutes. Stir vegetables to coat with juices. Bake uncovered until vegetables are tender and juices are almost evaporated, about 20 minutes. Drizzle Calvados over vegetables and toss to coat.
Transfer mixture to serving bowl. Toss with parsley. Season to taste with salt and pepper and serve immediately.
Servings: 6
Ingredients
3 tablespoons butter
12 ounces carrots (about 2 large), peeled, cut into 2 1/3-inch sticks
12 ounces parsnips (about 3 large), peeled, cut into 2 1/3-inch sticks
12 ounces rutabagas (about 2 medium), peeled, cut into 2 1/3-inch sticks
1 cup sparkling apple cider
2 tablespoons Calvados (apple brandy) or other brandy
1 tablespoon minced fresh parsley
Directions
Preheat oven to 425°F. Using 1/2 tablespoon butter, generously coat a 1-inch heavy rimmed baking sheet. Arrange carrots, parsnips, and rutabagas in single layer on baking sheet. Drizzle cider over vegetables. Dot with remaining 2 1/2 tablespoons butter. Sprinkle with salt and pepper. Cover tightly with foil and bake until vegetables are almost crisp-tender, about 25 minutes. Stir vegetables to coat with juices. Bake uncovered until vegetables are tender and juices are almost evaporated, about 20 minutes. Drizzle Calvados over vegetables and toss to coat.
Transfer mixture to serving bowl. Toss with parsley. Season to taste with salt and pepper and serve immediately.
Servings: 6
No comments:
Post a Comment
Please send me your comments or suggestions or any tips you may have.