A successful gardening season means lots of vegetables in storage for meals in later seasons. When it comes time to serve some of those stored up veggies, carrots and turnips together make an unexpectedly tasty combination. This dish is ideal for guests and celebrations, as most of it can be prepared the day before. Five minutes' preparation before the meal and you have a tasty dish for a cold night.
Peel the carrots and dice into 1/2 inch cubes. Peel the turnips and dice into 1/2 inch cubes. Place the carrots and turnips into the pot. Fill the pot halfway with cold water.
Place the pot over medium heat on the stove and allow to boil. When the water is at a full boil, reduce the heat to a simmer and cover the pot. Cook for 10 to 15 minutes, or until the vegetable cubes are soft and cooked through.
Remove the pot from the heat. Pour the vegetables into the colander to drain the water from them. When the vegetables are completely drained, transfer them into a large zip top bag. Zip the bag shut and refrigerate it until you are ready to finish the dish.
Stir together one cup of cider, two tbsp. of maple syrup (real syrup, not imitation), 1/2 tsp. of cinnamon and a pinch of salt. Add two tsp. of cornstarch or arrowroot powder. Stir this mixture until there are no lumps left.
Place the vegetables into the cast iron skillet. Add the cider mixture. Cook over medium heat, stirring gently so that you don't break up the vegetable cubes. The cider mixture will bubble and thicken, creating an apple-maple glaze for the vegetables. When the glaze has thickened, remove from the heat and serve immediately.