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

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

Ingredient Checklist

Directions

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.

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  • 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.
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