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Cider Glazed Roasted Root Vegetable Stew


This is a hearty stew full of flavor. Roasting the vegetables creates an extra depth of flavor. Low-fat and nutritious are added bonuses to this very delicious meal.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes


  • 1 Cup Yukon Potatoes, peeled and diced into 1/2 inch cubes
  • 1 Cup Parsnips, peeled and sliced 1/2 inch thick
  • 1 Cup Carrots, peeled and sliced 1/2 inch thick
  • 1 Large Leek, cleaned thoroughly and sliced thinly into half-moons
  • 1 Cup Sweet Potatoes, peeled and diced into 1/2 inch cubes
  • 1 Cup Rutabagas, peeled and diced into 1/2 inch cubes
  • 1 Head of Garlic
  • 1 Cup Apple Cider
  • 3 Tablespoon Vegetable Oil
  • 2 Tablespoons Butter, unsalted
  • 4 Cups Vegetable or Chicken Stock, or Water
  • 2 Bay Leaves
  • 1 Tablespoon Fresh Chopped Thyme
  • 1 Tablespoon Fresh Chopped Sage
  • Salt and Pepper, to taste


Preheat oven to 400 degrees. Cut off the top third of the head of garlic. Sprinkle a little oil on top of the exposed cut and loosely wrap the garlic in foil. Place garlic in oven to roast.

In a large bowl, toss the potatoes, sweet potatoes, parsnips, carrots, and rutabagas with 3 tablespoons of oil. Spread the vegetables evenly onto a cookie sheet and place in oven. Roast for approximately 15 minutes.

In a large, heavy pot, melt the butter. Add the leeks and saute for about 3 minutes. Add the roasted root vegetables and apple cider. Continue to cook until cider has reduced by half.

Add the stock or water, thyme, bay leaves, and sage. Bring to a boil, reduce to a simmer, and cook for another 10 minutes.

Remove garlic from oven. Garlic should be soft and aromatic. Squeeze the garlic from the bulbs into a small bowl. Mash the garlic well with a fork. Stir the roasted garlic into the stew.

Season stew with salt and pepper. Serve hot.

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