Cider-Glazed Root Vegetables with Apple and Tarragon

From Cook's Country | October/November 2014

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… read more

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.

less

Serves 8

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.

Ingredients

Detail sfs cider glazed root vegetables 4
In My Favorites
Please Wait…
Remove Favorite
Add to custom collection