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Red Wine Braised Roots Vegetables and Mushrooms


In this fabulous recipe, we use several kinds of seasonal root vegetables, braising them with red wine, let the whole dish become more tasty, you can serve it as a vegetarian dish or a side-dish with turkey, chicken or beef.












Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


1 ⅔ cups red wine
¼ ounce mushrooms, dried
any kind
4 pounds mixed vegetables
roots, assorted and peeled
8 ounces mushrooms
any kind, if too large, chop into 1 inch pieces
2 large onions
yellow or red, sliced
2 teaspoons thyme
1 tablespoon tomato paste
1 teaspoon salt
¼ teaspoon black pepper
freshly ground, or to taste
3 ½ cups stock
mushroom or vegetalbe, low-salt
4 each bay leaves


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 1½ 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 302g (10.7 oz)
Amount per Serving
Calories 1455% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 574mg 24%
Total Carbohydrate 9g 9%
Dietary Fiber 9g 34%
Sugars g
Protein 15g
Vitamin A 156% Vitamin C 14%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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