This simple, nutritious and delectable dish came to us through Nadine Begin. Nadine wrote the newly published book Feed my Lambs, Feed my Sheep which we both reviewed. There is a lifetime of memories, recipes and much more in her delightful book.

Autumn is nearly here and our mouths watering for this dish.
Casserole of Root Vegetables

3 cups of apple juice (or cider if you are lucky)
1 cup of semisweet wine, such as a Riesling
3 T. butter
l 1/4 lbs turnips
1 1/4 lbs parsnips
1 1/4 lbs carrots
1 l/4 lbs sweet potatoes or yams
1 l/4 lbs beets

Boil apple juice and wine in a heavy large saucepan until reduced to 1/4 cup, about 30 minutes. Whisk in butter.

Preheat oven to 425. Peel and cut veg tables into 1/2 inch pieces. Divide between two roasting pans. Pour apple and wine juice mixture over vegetables. sprinkle with salt and pepper. toss to coat. Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes. Serves 8.

We will cut this in half for one pan to serve 4. We plan to make this comfort side dish with an oven roast of pork, veal or chicken and serve it with the Riesling we used in the sauce.

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Global Log

Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”