Braised Shallots and Fall Vegetables with Red Wine Sauce

Braised Shallots and Fall Vegetables with Red Wine Sauce
Photo by www.myrecipes.com

Ingredients

  • ¼ teaspoon salt
  • 1 ½ teaspoons minced fresh or 1/2 teaspoon dried rosemary
  • 2 thyme sprigs
  • 1 tablespoon olive oil
  • 6 carrots, cut into 2-inch-thick pieces (about 3/4 pound)
  • 2 ½ cups quartered mushrooms (about 1/3 pound)
  • 3 tablespoons chopped fresh parsley
  • + 7 more ingredients
    • Red Wine Sauce, divided
    • 1 garlic clove, minced
    • 1/8 teaspoon black pepper
    • 2 tablespoons butter
    • 20 large shallots, peeled and separated (about 2 pounds)
    • 4 large parsnips, quartered lengthwise and cut into 1-inch pieces
    • 2 bay leaves

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, an...

View full recipe at My Recipes

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