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”

Brenda Hill
Author: Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.