This was fantastic. I did not include turnips and parsnips. As a consequence, I probably had about twice as much sauce relative to the amount of vegetables.
I used 1Tbs butter and 2Tbs olive oil. After reducing the sauce volume, I added ~1/2 cup apple juice so there would be enough volume for all of the veggies to "boil" in the sauce. I cut the veggies to 1/4" thick slices, and covered the casserole dish with aluminum foil while cooking.
I served this with a chicken dish, and drizzled a bit of the sauce from the chicken dish on the veggies before serving. Yum!
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This was fantastic. I did not include turnips and parsnips. As a consequence, I probably had...