Cider Glazed Roasted Root Vegetable Stew
About.com
This is a delicious recipe made with seasonal ingredients. This makes a great dinner in the fall and winter months.
Prep Time
45 minutes
Cook Time
30 minutes
Yield
4 Servings
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)
salt (to taste)
black pepper, ground (to taste)
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.