From The Washington Post


  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 1/2 to 1 3/4 pounds assorted root vegetables, such as turnips, rutabagas, carrots and golden beets, peeled and cut into 1/2- to 3/4-inch pieces
  • 1/8 to 1/4 teaspoon salt
  • 1 cup fresh apple cider
  • Freshly grated nutmeg, to taste (about 1/2 teaspoon)


Combine the butter and oil in a large, deep saucepan over medium-high heat.

Then the butter has melted, add the vegetables and 1/8 teaspoon of salt; toss to coat evenly. Add the cider and bring just to a boil, then reduce the heat to medium and cover, adjusting the heat so the liquid boils, but not rapidly. Cook for 20 to 25 minutes, until the vegetables are barely fork-tender (they should show just a little resistance when poked with the tines of a fork or a skewer).

Uncover and bring the liquid back to a rapid boil. Cook for about 8 minutes, until the liquid has reduced to a glaze. Sprinkle the vegetables with the nutmeg; toss to incorporate. Taste, and add salt as needed. Serve warm.