Red Wine Braised Roots Vegetables and Mushrooms

Ingredients

Directions

Preheat oven to 350°F.

Put the red wine in a small saucepan and heat until steaming.

Remove from the heat, add dried mushrooms and let stand while you prepare the root vegetables.

If you use carrots, cut into 3-inch pieces.

If you use parsnips, quarter lengthwise and remove the woody core if you want, then cut into 3-inch pieces.

Cut any round roots (beets, turnips, rutabaga or celeriac) into 1-inch-wide wedges.

Place the roots, white mushrooms and onions in a large (12-by-15-inch) roasting pan.

Line a sieve with cheesecloth or a coffee filter and place over a measuring cup or small bowl.

Strain the wine mushroom mixture through the sieve, reserving the wine.

Coarsely chop the mushrooms and whisk them into the wine along with thyme, tomato paste, salt and pepper.

Pour over the vegetables, add broth and bay leaves.

Cover the roasting pan with the lid or foil.

Bake, stirring every 30 minutes, for 1 1/2 hours.

Uncover and continuing baking, stirring every 15 minutes, until the vegetables are very tender, about 30 minutes more.

Take out of the bay leaves.

Serve warm.

Reviews

At Thanksgiving, I will make this recipe again, I tried this recipe last weekend with my friends, all of them loved these roots vegetables, using red wine to braise them, adding fantastic flavor, I already gave this recipe to my friends, good recipe to share. 15 days ago by mixtogether

-1

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.