Now that my oven is up and running again I was able to do some actual cooking over the past weekend and a few different things that I can share on the blog. One of my favorite things about fall cooking is all of the great root vegetables that seem to go so well with fall meals come out. You can do great things with carrots, parsnips, sweet potatoes, turnips, beets and more and while I personally love to roast all kinds of vegetables, I also thought it would be great to bring all of these flavors together and use another great piece of fall produce – apples. Apples are pretty plentiful in this area of New York this time of year so it’s a great time to take advantage of them as well. This particular recipe for cider-glazed root vegetables was in the latest issue of Cook’s Country magazine and uses the cider to give the vegetables some added flavor and punch. The original recipe uses hard apple cider in it, which I did not have on hand. Instead I used some local apple cider as a substitute.
Cider-Glazed Root Vegetables
4 tablespoons butter
1 pound carrots, peeled and cut into 1/2-inch pieces
12 ounces parsnips, peeled and cut into 3/4-inch pieces
12 ounces turnips, peeled and cut into 3/4-inch pieces
3 shallots, peeled and halved
2 1/2 cups hard cider or regular cider
3 tablespoons sugar
Salt and freshly ground black pepper
1 apple, cored and cut into 1/2-inch pieces
2 tablespoons chopped fresh tarragon
2 teaspoons cider vinegar
Melt 1 tablespoon of the butter in a large skillet set over medium-high heat. Add the carrots, parsnips, turnips and shallots and cook until lightly browned, about 5 to 6 minutes. Add the apple cider, sugar, 1 1/2 teaspoons of salt and the remaining 3 tablespoons of the butter and bring the entire mixture to a boil. Reduce the heat to medium-low and cover the skillet. Cook the vegetables until they are just tender, about 7 to 10 minutes, stirring the vegetables occasionally.
Uncover the skillet and increase the heat to medium. Cook the vegetables until they are fully tender, about 13 to 15 minutes, stirring them occasionally. Stir in the apple and continue to cook the vegetables until the cider starts to become syrupy and the apple is just tender, about another 2 to 3 minutes. Take the skillet off the heat and stir in the chopped tarragon and the apple cider vinegar. Season the vegetables with salt and pepper to taste. Transfer the vegetables to a serving dish and pour any of the remaining glaze over the vegetables before serving.
Other than substituting regular apple cider for the hard apple cider, I also used golden beets instead of turnips since I already had the beets on hand. You can use pretty much root vegetables that you really like and I think they would work pretty well here. The original recipe as it is posted here is also designed to serve 8 people, so I cut the recipe in half when I actually made it for just the 3 of us and we still had plenty of leftovers. You get some really great flavor with all of the vegetables mixed together with the cider and the apple, though I have to admit that using the regular cider probably creates a bit of a weaker tasting glaze than if you use the hard cider, but it was still really good. I made this as a side dish to go with meat loaf, but I think it would go really well with any pork or poultry dish as well.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!