Braised Shallots and Fall Vegetables with Red Wine Sauce
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Ingredients
2 tablespoons butter
1 tablespoon olive oil
20 large shallots, peeled and separated (about 2 pounds)
6 carrots, cut into 2-inch-thick slices (about 3/4 pound)
2 ½ cups quartered mushrooms (about 1/3 pound)
4 large parsnips, cut lengthwise into quarters and 1-inch thick slices
Red wine sauce, divided
1 ½ teaspoons chopped fresh or 1/2 teaspoon dried rosemary
¼ teaspoon salt
⅛ a teaspoon of ground black pepper
2 bay leaves
2 sprigs thyme
3 tablespoons chopped fresh parsley
1 clove garlic, minced
To make
This recipe is long, so you should start with a red wine sauce. While it's stewing, you can peel and prepare the vegetables.
Heat the butter and vegetable oil in a large roasting pan over medium-high heat. Add the shallots and carrots; simmer for 10 minutes, stirring frequently. Add the mushrooms and parsnips; simmer for 10 minutes. Add 1 cup of red wine sauce, rosemary, and the next 4 ingredients (rosemary and thyme); bring to a boil. Reduce the heat and simmer for 20 minutes. Discard the bay leaves and thyme sprigs.Drizzle the remaining red wine sauce over the vegetables. Combine the parsley and garlic in a small bowl; sprinkle over each serving.(Total amount includes red wine sauce)
Heat the butter and vegetable oil in a large roasting pan over medium-high heat. Add the shallots and carrots; simmer for 10 minutes, stirring frequently. Add the mushrooms and parsnips; simmer for 10 minutes. Add 1 cup of red wine sauce, rosemary, and the next 4 ingredients (rosemary and thyme); bring to a boil. Reduce the heat and simmer for 20 minutes. Discard the bay leaves and thyme sprigs.Drizzle the remaining red wine sauce over the vegetables. Combine the parsley and garlic in a small bowl; sprinkle over each serving.(Total amount includes red wine sauce)
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Author:Admin
Published: 11/20/2023 10:23 PM
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