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

How to Make It

Step 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.

Step 2

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

Step 3

(Totals include Red Wine Sauce)

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