Cider Glazed Roasted Root Vegetable Stew

Summary

Yield
Servings
SourceAbout.com
Prep time45 minutes
Cooking time30 minutes
Total time1 hour, 15 minutes

Description

This is a delicious recipe made with seasonal ingredients. This makes a great dinner in the fall and winter months.

Ingredients

1 cup
potatoes, Yukon Gold
1 cup
parsnips
1 cup
carrots
1  
leek
1 cup
sweet potatoes
1 cup
rutabaga
1 clove
garlic
1 cup
apple cider
3 tablespoons
vegetable oil
2 tablespoons
butter
4 cups
vegetable stock
2  
bay leaves
1 tablespoon
thyme leaves, fresh
1 tablespoon
sage
   
salt & pepper to taste

Instructions

1. Preheat oven to 400 degrees. Cut off the top third of the head of garlic. Sprinkle a little oil on top of the exposed cut and loosely wrap the garlic in foil. Place garlic in oven to roast. In a large bowl, toss the potatoes, sweet potatoes, parsnips, carrots, and rutabagas with 3 tablespoons of oil. Spread the vegetables evenly onto a cookie sheet and place in oven. Roast for approximately 15 minutes. In a large, heavy pot, melt the butter. Add the leeks and sauté for about 3 minutes. Add the roasted root vegetables and apple cider. Continue to cook until cider has reduced by half. Add the stock or water, thyme, bay leaves, and sage. Bring to a boil, reduce to a simmer, and cook for another 10 minutes. Remove garlic from oven. Garlic should be soft and aromatic. Squeeze the garlic from the bulbs into a small bowl. Mash the garlic well with a fork. Stir the roasted garlic into the stew. Season stew with salt and pepper. Serve hot.