Braised Shallots and Fall Vegetables with Red 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.

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

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Nutritional Information

Amount per serving
  • Calories: 317
  • Calories from fat: 32%
  • Fat: 11.1g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 7.1g
  • Carbohydrate: 52.3g
  • Fiber: 6.1g
  • Cholesterol: 16mg
  • Iron: 4.2mg
  • Sodium: 386mg
  • Calcium: 126mg

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

Preparation

  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)
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