Roasted Root Vegetables With Apple And Mustard
Preparation Time: 20 minutes
Cooking Time: 1 hour
3 cups apple cider
1 cup fruity white wine
2 Tbsp. dijon mustard
3 Tbsp. butter
4-5 lbs. Winter vegetables combine savory (rutabaga, turnip potato, or celery root) with sweet (carrots, parsnips, yams and/or winter squash) peeled and cut into 1/2-inch cubes
Sea salt and fresh ground pepper to taste
Preheat oven to 375F.
In a saucepan, reduce the apple cider, wine and mustard over high heat to 1 1/2 cups. Whisk in the butter and pour over the vegetables, tossing to coat. Season with sea salt and pepper, and place vegetables in a single layer in a large roasting pan. Roast for 1 hour, or until vegetables are lightly brown and tender. Stir the vegetables 3 or 4 times during the roasting process to brown evenly.
Source: Ziff Cool, Your Organic Kitchen