Cider Glazed Roasted Root Vegetable Stew
Summary
Yield | |
---|---|
Source | About.com |
Prep time | 45 minutes |
Cooking time | 30 minutes |
Total time | 1 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
potato, Yukon Gold (peeled, diced into 1/2 inch cubes) 1 cup
parsnip (peeled, sliced into 1/2 inch slices) 1 cup
carrot (peeled, sliced into 1/2 inch slices) 1
leek (cleaned and sliced into thin half moons ) 1 cup
sweet potato (peeled, diced into 1/2 inch cubes) 1 cup
rutabaga (peeled, diced into 1/2 inch cubes) 1
garlic (whole head (all cloves)) 1 cup
apple cider 3 tablespoons
vegetable oil 2 tablespoons
butter, unsalted 4 cups
stock, vegetable 1 tablespoon
ginger, fresh (grated)Instructions
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.
Export to:- Plain Text
- recipeML