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.
Recipe by Cooking Light November 2000
317 calories; calories from fat 32%; fat 11.1g; saturated fat 4.4g; mono fat 5.1g; poly fat 0.9g; protein 7.1g; carbohydrates 52.3g; fiber 6.1g; cholesterol 16mg; iron 4.2mg; sodium 386mg; calcium 126mg.