Braised Shallots and Fall Vegetables with Red Wine Sauce

Name: 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)
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 ½ cups quartered mushrooms (about 1/3 pound); 4 large parsnips, quartered lengthwise and cut into 1-inch pieces; Red Wine Sauce, divided; 1 ½ teaspoons minced fresh or 1/2 teaspoon dried rosemary; ¼ teaspoon salt; ⅛ teaspoon black pepper; 2 bay leaves; 2 thyme sprigs; 3 tablespoons chopped fresh parsley; 1 garlic clove, minced

1 Rating
1 Review

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

Recipe by Cooking Light November 2000

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Braised Shallots and Fall Vegetables with Red Wine Sauce

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Braised Shallots and Fall Vegetables with Red Wine Sauce

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Braised Shallots and Fall Vegetables with Red Wine Sauce