Apple Cider Glazed Roasted Root Veggie Stew

On a cold day in Januray, it’s the perfect time to whip up a nice big batch of stew!  This recipe is from Wendy Banks of Wendy’s Country Market in Lyndhurst.  This version is vegetarian but an optional addition is 2 lbs of cooked cubed meat of your choice added towards the end.

Cider_Roasted_Root_Veggies

Apple Cider Glazed Roasted Root Veggie Stew
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Serves: 6
Ingredients
  • 3 tbsp Kricklewood Farm Sunflower oil
  • 1 cup potatoes, peeled , diced into ½ inch cubes
  • 1 cup parsnips, peeled, diced into ½ inch thick
  • 1 cup carrots, peeled sliced ½inch thick
  • 1 lge leek , cleaned thoroughly and sliced ½ inch
  • 1 cup sweet potatoes, peeled and diced into ½ inch cubes
  • 1 cup rutabagas, peeled and diced into ½ inch cubes
  • 1 head garlic
  • 1 cup apple cider
  • 2 tsp butter, unsalted
  • 4 cups of veg or chicken stock
  • 1 tbsp chopped thyme, sage
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut off the top third of the head of garlic, sprinkle sunflower oil on top of the exposed cut and loosely wrap the garlic in foil. Place garlic in the oven to roast.
  3. In a large bowl, toss the potatoes, sweet potatoes, parsnips, carrots and rutabagas, with 3 tbsp of sunflower oil. Spread the veggies evenly onto a cookie sheet and place in oven. Roast for approx 15 minutes.
  4. In a large, heavy pot, melt the butter. Add the leeks and saute for about 3 minutes. Add the roasted root vegetables and apple cider.
  5. Continue to cook until cider has reduced in half.
  6. Optional: add 2 lbs cooked cubed meat of your choice at this step.
  7. Add stock , herbs. Bring to boil, reduce to a simmer and cook for 20 min.
  8. Remove garlic from oven,. garlic should be soft and aromatic. Squeeze garlic from the bulbs and mash in a bowl, stir into the stew.