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Roasted Root Vegetables with Reduction of Grape Must

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Roasted Root Vegetables with Reduction of Grape Must

Ingredients

  • 30 ml (2 tbs) reduction of grape must – Feriane’s Arrope

  • 60 ml (¼ cup) extra virgin olive oil

  • 450 g (1lb) parsnips, peeled and cut lengthwise into 2 pieces or cut into 4 pieces widthwise

  • 450 g (1lb) peeled carrots [Do not remove the stem with the leaves (keep about 2 cm)]

  • 150 g (1/3 lb) baby turnips, peeled (Leave them whole)

  • 4 french shallots, peeled and cut into 2 pieces

  • 1 head of garlic with the peel, cloves separated

  • 8 sprigs fresh thyme

  • Sea salt to taste

  • Pepper to taste

Preparation

  1. 1. In a large bowl, combine reduction of grape must and extra virgin olive oil.

  2. 2. Add parsnips, carrots, turnips, shallots, garlic and thyme. Toss to coat.

  3. 3. On a baking sheet lined with parchment paper, place the mixture of root vegetables.

  4. 4. Season with salt and pepper and place in the oven for about 30 minutes at 375°F or until vegetables are tender.

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