Cider Glazed Roasted Root Vegetable Stew
|Prep time||45 minutes|
|Cooking time||30 minutes|
|Total time||1 hour, 15 minutes|
This is a delicious recipe made with seasonal ingredients. This makes a great dinner in the fall and winter months.
1 cuppotato, Yukon Gold (peeled, diced into 1/2 inch cubes)
1 cupparsnip (peeled, sliced into 1/2 inch slices)
1 cupcarrot (peeled, sliced into 1/2 inch slices)
1leek (cleaned and sliced into thin half moons )
1 cupsweet potato (peeled, diced into 1/2 inch cubes)
1 cuprutabaga (peeled, diced into 1/2 inch cubes)
1garlic (whole head (all cloves))
1 cupapple cider
3 tablespoonsvegetable oil
2 tablespoonsbutter, unsalted
4 cupsstock, vegetable
1 tablespoonginger, fresh (grated)
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 for 50-60 minutes, until soft. Meanwhile, toss the root veggies with 3 Tbsp of oil in a large bowl. Spread the vegetables evenly onto a cookie sheet and place in oven. Roast for 35 minutes.
In a large, heavy pot, melt the butter. Add the leeks and ginger and sauté for about 5 minutes. Add the roasted root vegetables and apple cider. Continue to cook for 10-15 minutes, until cider has reduced by half. Add the stock and bring to a boil. Reduce to a simmer and cook for another 15-20 minutes. Remove garlic from oven and squeeze the garlic from the bulbs into a small bowl. Mash well with a fork before adding it to the stew. Season stew with salt and pepper to taste. Serve hot.