Braised Shallots and Fall Vegetables with Red Wine Sauce

Braised Shallots and Fall Vegetables with Red Wine Sauce Recipe
This recipe is lengthy, so you should begin with the Red Wine Sauce. While that's simmering, you can clean and prep the vegetables.

Yield:

6 servings (serving size: 1 1/2 cups braised vegetables and 1/4 cup wine sauce)

Recipe from

Nutritional Information

Calories 317
Caloriesfromfat 32 %
Fat 11.1 g
Satfat 4.4 g
Monofat 5.1 g
Polyfat 0.9 g
Protein 7.1 g
Carbohydrate 52.3 g
Fiber 6.1 g
Cholesterol 16 mg
Iron 4.2 mg
Sodium 386 mg
Calcium 126 mg

Ingredients

2 tablespoons butter
1 tablespoon olive oil
20 large shallots, peeled and separated (about 2 pounds)
6 carrots, cut into 2-inch-thick pieces (about 3/4 pound)
2 1/2 cups quartered mushrooms (about 1/3 pound)
4 large parsnips, quartered lengthwise and cut into 1-inch pieces
1 1/2 teaspoons minced fresh or 1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/8 teaspoon black pepper
2 bay leaves
2 thyme sprigs
3 tablespoons chopped fresh parsley
1 garlic clove, minced

Preparation

Heat butter and oil in a large Dutch oven over medium-high heat. Add shallots and carrots; sauté for 10 minutes, stirring frequently. Add mushrooms and parsnips; sauté 10 minutes. Add 1 cup Red Wine Sauce, rosemary, and next 4 ingredients (rosemary through thyme); bring to a boil. Reduce heat, and simmer 20 minutes. Discard the bay leaves and thyme sprigs.

Drizzle vegetables with the remaining Red Wine Sauce. Combine parsley and garlic in a small bowl; sprinkle over each serving.

(Totals include Red Wine Sauce)

Note:

November 2000
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