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.
When 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.