Lunch: Roasted Root Vegetables with Apple Juice

This mixture of vegetables is subtly flavored with apple juice and wine.

Ingredients

3 cups apple juice
1 cup semisweet white wine (such as Gewürztraminer or Riesling)
3 tablespoons butter
1 1/4 pounds turnips
1 1/4 pounds parsnips
1 1/4 pounds carrots
1 1/4 pounds red-skinned sweet potatoes (yams)
1 1/4 pounds rutabagas

Instructions

Boil apple juice and wine in heavy large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter.
Preheat oven to 425 °F. Peel and cut vegetables into 1/2-inch pieces. Divide between 2 large roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat. Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.

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