Name: Cider-Glazed Root Vegetables with Apple and Tarragon
Total time: 55 min
Ingredients: 4 tablespoons unsalted 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; Salt and pepper; 1 Granny Smith apple , cored and cut into 1/2-inch pieces; 2 tablespoons chopped fresh tarragon; 2 teaspoons cider vinegar

Why This Recipe Works

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 tasted bright and flavorful. A final addition of diced Granny Smith apple and minced tarragon completed the flavor profile.

Before You Begin

If you prefer to use an equal amount of nonalcoholic sparkling or regular cider, reduce the sugar to 1 tablespoon. The apple should be left unpeeled.

Instructions

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 with salt and pepper to taste. Transfer to serving dish and pour any remaining glaze over vegetables. Serve.