roasted root vegetables with apple juice

Ingredients

• Servings: 8
• 3 tablespoons butter
• 3 cups apple juice
• 1 cup dry white
• 1 1/4 pounds turnips
• 1 1/4 pounds parsnip
• 1 1/4 pounds carrots
• 1 1/4 pounds sweet potatoes
• 1 1/4 pounds rutabagas
• salt and pepper to taste

Recipe

• boil apple juice and in a large saucepan until reduced to 3/4 cup, about 30 minutes. whisk in butter or margarine.
• preheat oven to 425 degrees f (220 degrees c).
• peel and cut vegetables into l/2 inch pieces. divide between 2 roasting pans. pour apple juice mixture over vegetables. sprinkle with salt and pepper. toss to coat.
• roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.