3 tablespoons Butter 3 cups Apple juice 1 cup dry white Wine 1 1/4 pounds Turnips 1 1/4 pounds Parsnips 1 1/4 pounds Carrots 1 1/4 pounds Sweet Potatoes 1 1/4 pounds Rutabagas Salt and pepper to taste
Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter or margarine. Preheat oven to 425 degrees F 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.
Calories: 306Total Fat: 5.2g Cholesterol: 12mg Sodium: 151mg Total Carbs: 58.5g Dietary Fiber: 10.9g Protein: 4.4g
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