Julia Collin Davison and Bridget Lancaster, co-hosts of America’s Test Kitchen and Cook’s Country, joined KQED’s Leslie Sbrocco at the KQED Studios on November 9, 2017. More than 200 KQED viewers enjoyed an evening of fun, food and laughter when Bridget and Julia revealed the behind-the-scenes workings of the busy test kitchen where over 50 cooks develop and refine recipes, and test kitchen equipment. Guests learned some secrets to success in the kitchen, including nifty knife skills. The evening ended with an East Coast vs. West Coast taste challenge, sampling wines, cheeses, pizzas, chowder, cioppino, chocolate and more.
Additional thanks to: Barboursville Vineyards, Dr. Konstantin Frank, Joseph Carr, King Family Vineyards, Michael Shaps Wineworks, Peachy Canyon, Pollak Vineyards, Steele Wines, The Calling, Thibaut‑Janisson and Veritas Vineyard & Winery
Put your new knife skills to the test with this Cook’s Country recipe for Cider-Glazed Root Vegetables.
Recipe: Cider-Glazed Root Vegetables with Pomegranate and Cilantro
To brighten up the flavors of fall vegetables, we gave them a stiff shot of hard cider.
Why this Recipe Works
For a seasonal vegetable recipe that would produce vegetables with a lightly sweetened glaze, we started by cutting the carrots slightly smaller than the other vegetables for even cooking. Then by caramelizing the vegetables in butter and deglazing with hard cider, we created a glaze that tasted bright and flavorful. A final addition of ruby red pomegranate seeds and chopped fresh cilantro completed the flavor profile.
- 4 tablespoons unsalted butter
- 1 pound carrots, peeled and cut into 1/2-inch pieces
- 12 ounces parsnips, peeled and cut into 3/4-inch pieces
- 12 ounces turnips, peeled and cut into 3/4-inch pieces
- 3 shallots, peeled and halved
- 2 ½ cups hard cider
- 3 tablespoons sugar
- Salt and pepper
- 1 Granny Smith apple, cored, halved, and cut into 1/2-inch pieces
- ¼ cup pomegranate seeds
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons cider vinegar
- Melt 1 tablespoon butter in 12-inch skillet over medium-high heat. Add carrots, parsnips, turnips, and shallots and cook until lightly browned, about 5 minutes. Add cider, sugar, 1 1/2 teaspoons salt, and remaining 3 tablespoons butter and bring to boil. Reduce heat to medium-low, cover, and cook until vegetables are just tender, 7 to 10 minutes, stirring occasionally.
- Uncover, increase heat to medium, and cook until vegetables are fully tender, about 13 minutes, stirring occasionally. Stir in apple and continue to cook until cider is syrupy and apple is just tender, about 2 minutes longer. Off heat, stir in pomegranate seeds, cilantro, and vinegar. Season with salt and pepper to taste. Transfer to serving dish and pour any remaining glaze over vegetables. Serve.
If you prefer to use an equal amount of nonalcoholic sparkling or regular cider, reduce the sugar to 1 tablespoon. The apple should be left unpeeled.