| CIDER-GLAZED ROASTED ROOT VEGETABLES Elegant batons of carrots, parsnips, and rutabagas make a pretty presentation. Serve this alongside roast pork, beef, or lamb. Market tip: If carrots still have the tops attached, make sure they are bright green and fresh-looking. Choose cream-colored parsnips that taper gently; this makes it easier to cut uniform pieces. Medium-size rutabagas (about the size of a yellow onion) are best; larger ones can be woody. 3 tablespoons butter 12 ounces carrots (about 2 large), peeled, cut into 2x1/3-inch sticks 12 ounces parsnips (about 3 large), peeled, cut into 2x1/3-inch sticks 12 ounces rutabagas (about 2 medium), peeled, cut into 2x1/3-inch sticks 1 cup sparkling apple cider 2 tablespoons Calvados (apple brandy) or other brandy 1 tablespoon minced fresh parsley Preheat oven to 425�F. Using 1/2 tablespoon butter, generously coat 17x12x1-inch heavy rimmed baking sheet. Arrange carrots, parsnips, and rutabagas in single layer on baking sheet. Drizzle cider over vegetables. Dot with remaining 2 1/2 tablespoons butter. Sprinkle with salt and pepper. Cover tightly with foil and bake until vegetables are almost crisp-tender, about 25 minutes. Stir vegetables to coat with juices. Bake uncovered until vegetables are tender and juices are almost evaporated, about 20 minutes. Drizzle Calvados over vegetables and toss to coat. Transfer mixture to serving bowl. Toss with parsley. Season to taste with salt and pepper and serve immediately. Makes 6 servings. |
| The Vegetables |
| The Gravey |
| Giblet Gravy As the turkey waits to be sliced, turn your attention to the gravy. About 2 cups pan juices (from turkey) 4 tablespoons (1/2 stick) unsalted butter 4 tablespoons all-purpose flour Giblet Broth, if needed 2 tablespoons Grand Marnier liqueur 1 1/2 teaspoons dried thyme Salt and pepper, to taste Chopped neck and giblet meat from Giblet Broth recipe While the turkey is resting, prepare the gravy: Carefully pour the pan juices from the foil into a measuring cup. There should be about 2 cups. Pour these juices into the bottom of the roasting pan, scraping up the brown bits, over low heat. Strain into a gravy separator to remove any fat. Melt the butter in a heavy saucepan over low heat. Gradually whisk in the flour and continue whisking until the mixture browns slightly, 2 to 3 minutes. Whisking constantly, slowly pour in the pan juices and continue whisking until smooth. Slowly bring the gravy to a boil to thicken, adding extra Giblet Broth if necessary. Reduce the heat to medium-low and add Grand Marnier, thyme, salt, pepper and reserved giblet and neck mixture. Stir and simmer until the gravy has thickened, about 10 minutes. Thin with extra broth. Adjust seasonings to taste. Serve hot. |
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