Roasted Root Vegetables with Reduction of Grape Must
Ingredients
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30 ml (2 tbs) reduction of grape must – Feriane’s Arrope
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60 ml (¼ cup) extra virgin olive oil
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450 g (1lb) parsnips, peeled and cut lengthwise into 2 pieces or cut into 4 pieces widthwise
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450 g (1lb) peeled carrots [Do not remove the stem with the leaves (keep about 2 cm)]
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150 g (1/3 lb) baby turnips, peeled (Leave them whole)
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4 french shallots, peeled and cut into 2 pieces
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1 head of garlic with the peel, cloves separated
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8 sprigs fresh thyme
Preparation
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1. In a large bowl, combine reduction of grape must and extra virgin olive oil.
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2. Add parsnips, carrots, turnips, shallots, garlic and thyme. Toss to coat.
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3. On a baking sheet lined with parchment paper, place the mixture of root vegetables.
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4. Season with salt and pepper and place in the oven for about 30 minutes at 375°F or until vegetables are tender.
