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)

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

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)

Nutritional Information

Calories:

317 (32% from fat)

Fat:

11.1g (sat 4.4g,mono 5.1g,poly 0.9g)

Protein:

7.1g

Carbohydrate:

52.3g

Fiber:

6.1g

Cholesterol:

16mg

Iron:

4.2mg

Sodium:

386mg

Calcium:

126mg