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Braised Shallots and Fall Vegetables with Red Wine Sauce

Yield 6 servings (serving size: 1 1/2 cups braised vegetables and 1/4 cup wine sauce)
This recipe is lengthy, so you should begin with the Red Wine Sauce. While that's simmering, you can clean and prep the vegetables.

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
  • Red Wine Sauce, divided
  • 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

Nutrition 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

How to Make It

  1. 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.

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

  3. (Totals include Red Wine Sauce)