Cider-Glazed Root Vegetables

By Hklbrries

A cup of apple cider is a delicious part of the fabric of fall.

But don’t stop at sipping. Versatile apple cider can be used in recipes sweet and savory.

Cider makers not only have the goods on making it but on cooking with it, too.

When customers buy apples for applesauce at Westview Orchards and Adventure Farm in Washington Township, MI, Katrina Schumacher advises them to cook down the apples in cider instead of water.

“It’s a way to get more flavor into the applesauce and use less sugar,” she said.

Schumacher, a sixth generation co-owner of the farm, says cider also is great blended into smoothies with other fruits or used for slushes and popsicles.

But marinating is one of the most popular uses of cider other than drinking, the cider makers say.

Richard Koziski of Dexter Cider Mill says cider makes an excellent tenderizer in marinades.

“Cider will make any meat tender,” said Koziski. “It’s a great tenderizer for venison, as it really breaks down the gaminess of it.”

Nancy Steinhauer, Koziski’s daughter and owner of the mill, cooks ribs directly in cider, a recipe from her sister Julie Black.

“They just cook in the cider, which breaks them down nicely and tenderizes them,” Steinhauer said.

She also cooks steel-cut oatmeal in a slow-cooker with apple cider. “I like that you can make it ahead, love the apple flavor, and it’s easy,” she said.

You can also boil cider down to intensify the flavor and thicken. Brush the sweet glaze on pork loin or tenderloin, poultry and vegetables, or serve it as a syrup.

Ingredients

• 2 cups apple cider
• 4 large carrots, peeled, cut into 1 1/2- by 1/4-inch sticks
• 3 large parsnips, peeled, cut into 1 1/2- by 1/4-inch sticks
• 2 medium onions, peeled, quartered, then cut each quarter in half across the center
• 1 tablespoon olive oil
• 2 tablespoons butter, cut into pieces
• Sea salt, to taste
• Freshly ground black pepper to taste
• 1 tablespoon fresh thyme leaves

Details

Servings 8

Preparation

Step 1

Preheat oven to 425 F.

Place the cider in a saucepan and bring to a boil. Boil for 15 minutes or until reduced by about half.

Meanwhile, prepare all the vegetables and place them in a single layer on a large rimmed baking sheet. Drizzle with the oil and toss to coat. Drizzle cider over vegetables. Scatter butter pieces over the top and sprinkle with salt and pepper.

Cover tightly with foil and bake until vegetables are almost crisp-tender, about 25 minutes. Remove foil and stir vegetables to coat with the pan juices. Bake uncovered about 15 minutes or until vegetables brown and some of the juices evaporate.

Transfer mixture to a serving bowl along with accumulated juices. Sprinkle with thyme leaves and season to taste with salt and pepper.

Nutrition Information:
Per serving
167 calories
5 g fat (2 g saturated)
2 g protein
30 g carbohydrates
8 mgcholesterol
5 g dietary fiber
276 mg sodium