| Harvest Root Vegetables and Apples with Cider Thyme Butter Sauce Bless Pachamama for her variety of marvelous roots. The apple cider is reduced down into a delicious, concentrated syrup to coat the vegetables. 2 sweet potatoes 2 red potatoes 4 parsnips 1 large turnip 1 rutabaga 1 lb chunk butternut squash 2 Granny Smith apples 1 large onion 3 large carrots 1 quart apple cider 1/2 c. quality butter 2 tbsp. fresh thyme leaves or 2 tsp. dried, salt and pepper Preheat oven to 425. Peel and cut all vegetables into good sized chunks,(leave apple and red potato peels on,) place in large bowl. Pour cider into saucepan and reduce over medium high heat until thickened, about 2 cups. Turn off heat and add butter in pieces, whisk until it melts. Toss with vegetables, sprinkle with the thyme, salt and pepper. Pour vegetables into a single layer on heavy baking sheet. Roast until vegetables are browned and tender, about 1 hour, turning from time to time with spatula. |
