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
How to Make It
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.