Ingredients

• 3 tablespoons butter
• 3 cups apple juice
• 1 cup dry white wine
• 1 1/4 pounds turnips
• 1 1/4 pounds parsnip
• 1 1/4 pounds carrots
• 1 1/4 pounds sweet potatoes
• 1 1/4 pounds rutabagas
• salt and pepper to taste

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Instructions

1. Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter or margarine.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Peel and cut vegetables into l/2 inch pieces. Divide between 2 roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat.
4. Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.