Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

  • (Totals include Red Wine Sauce)

Nutrition Facts

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.