Braised Shallots and Fall Vegetables with Red Wine Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This recipe is lengthy, so you should begin with the Red Wine Sauce. While that's simmering, you can clean and prep the vegetables. 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 |
Directions:
1. 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.
2. Drizzle vegetables with the remaining Red Wine Sauce. Combine parsley and garlic in a small bowl; sprinkle over each serving.
3. (Totals include Red Wine Sauce)
|
|