Copyright Thomas Saaristo  All Rights Reserved
Cider roast vegetables
Holiday side dish for chicken, turkey or duck

4 tablespoons butter
1 pound carrots, peeled and cut into 1/2 inch pieces
12 ounces parsnips, peeled and cut 3/4 inch pieces
12 ounces turnips, peeled and cut into 3/4 inch pieces
3 shallots, peeled and halved
2 1/2 cups hard cider
3 tablespoons sugar
House salt
Black peppercorns in a pepper mill
1 unpeeled Granny Smith apple, cored and cut into 1/2 inch pieces
2 tablespoons chopped fresh tarragon
2 teaspoons cider vinegar

Melt 1 tablespoon butter in 12 inch skillet over medium-high heat. Add carrots,
parsnips, turnips, and shallots and cook until lightly browned, about 5 minutes. Add
cider, sugar, 1 1/2 teaspoons salt, and remaining 3 tablespoons butter and bring to
boil. Reduce heat to medium-low, cover, and cook until vegetables are just tender, 7
to 10 minutes, stirring occasionally

Uncover, increase heat to medium, and cook until vegetables are fully tender, about
13 minutes, stirring occasionally. Stir in apple and continue to cook until cider is syrupy
and apple is just tender, about 2 minutes longer. Off heat, stir in tarragon and vinegar.
Season to taste with salt and freshly ground black pepper

Transfer to serving dish and pour any remaining glaze over vegetables