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Braised Shallots and Fall Vegetables with Red Wine Sauce

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Good, Solid Recipe

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
Cooking Light, NOVEMBER 2000