…and a white wine reduction. Very nice. The roots listed are suggestions; basically you want 6 cups of chopped (peeled) root vegetables. Don’t worry if your wine is not semisweet. You can also just use another cup of apple juice or cider if you don’t want to use wine–though the alcohol in the wine will have almost all been evaporated by cooking.
3 c apple juice or cider
1 c semisweet white wine, such as Gewurtztraminer or Riesling
3 T butter or oil
1 1/2 c or so chopped (1/2-inch) turnips, peeled if you like
1 1/2 c or so chopped (1/2-inch) parsnips, peeled if you like
1 1/2 c or so chopped (1/2-inch) carrots, peeled if you like
1 1/2 c or so chopped (1/2-inch) potatoes, peeled if you like
salt and pepper, to taste
1. Before making the reduction, put 3/4 c water in the saucepan you will be using for the reduction. Then put a chopstick or knife in the pan so the the bottom of the chopstick or knife is just touching the bottom. Put you finger at the point where the water reaches the chopstick. Remove from the water and mark this point. Doing this, you will be able to more accurately measure when the juice/wine mixture has reduced enough. Of course, you can always just eyeball it, or guestimate.
2. Boil apple juice and wine in a saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter or oil.
3. Preheat oven to 425ºF. Put vegetables in a roasting pan. Don’t overcrowd–if necessary, use two pans. Pour juice/wine reduction over vegetables. Sprinkle with salt and pepper. Toss to coat. Roast until vegetables are tender and golden, stirring occasionally, about 45 minutes.