Cider-Glazed Root Vegetables with Apple and Tarragon
"For a seasonal vegetable recipe that would produce vegetables with a lightly sweetened glaze, we started by cutting the carrots slightly smaller than the other vegetables for even cooking. Then by caramelizing the vegetables in butter and deglazing with hard cider, we created a glaze that… read more..."
INGREDIENTS
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unsalted butter
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carrot
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parsnip
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turnip
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shallot
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hard cider
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sugar
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Salt and pepper
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Granny Smith apple
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fresh tarragon
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cider vinegar
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4 tablespoons unsalted butter
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1 pound carrots, peeled and cut into 1/2-inch pieces
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12 ounces parsnips, peeled and cut 3/4-inch pieces
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12 ounces turnips, peeled and cut into 3/4-inch pieces
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3 shallots, peeled and halved
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2 1/2 cups hard cider
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3 tablespoons sugar
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Salt and pepper
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1 Granny Smith apple, cored and cut into 1/2-inch pieces
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2 tablespoons chopped fresh tarragon
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2 teaspoons cider vinegar
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