Red Wine Braised Roots

Red Wine Braised Roots

Braised root vegetables, rich with red wine, mushrooms and thyme, make a fabulous vegetarian entree or side dish. Enjoy alongside roast chicken or turkey. If you're serving it as an entree, be sure to have plenty of whole-grain bread to soak up the sauce.

From EatingWell: November/December 2008
Yield: 8 servings, about 1 1/3 cups each
Active Time: 30 minutes
Total Time: 2 1/2 hours

Ingredients

  1. 1 1/2 cups red wine
  2. 1/4 ounce dried mushrooms, such as porcini
  3. 4 pounds assorted root vegetables, peeled (see Tip)
  4. 8 ounces white mushrooms, halved if large
  5. 2 large onions, sliced
  6. 2 tablespoons chopped fresh thyme, or 2 teaspoons dried
  7. 1 tablespoon tomato paste
  8. 1 teaspoon salt
  9. 1/4 teaspoon freshly ground pepper
  10. 4 cups mushroom broth, (see Shopping Tip) or reduced-sodium beef broth
  11. 4 bay leaves

Preparation

  1. Preheat oven to 350°F.
  2. Place wine in a small saucepan and heat until steaming. Remove from the heat, add dried mushrooms and let stand while you prepare the vegetables.
  3. If using carrots, cut into 3-inch pieces. If using parsnips, quarter lengthwise and remove the woody core, then cut into 3-inch pieces. Cut any round roots (beets, turnips, rutabaga and/or celeriac) into 1-inch-wide wedges. Place the roots, white mushrooms and onions in a large (12-by-15-inch) roasting pan.
  4. 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 foil.
  5. Bake, stirring occasionally, for 1 1/2 hours. Uncover and continuing baking, stirring occasionally, until the vegetables are very tender, about 30 minutes more. Discard bay leaves.

Tips & Notes

Nutrition

Nutrition Per Serving: 151 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 26 g carbohydrates; 4 g protein; 7 g fiber; 694 mg sodium; 870 mg potassium.

Nutrition Bonus: Vitamin A (190% daily value), Vitamin C (60% dv), Folate & Potassium (25% dv).

1 Carbohydrate Serving

Exchanges: 1/2 starch, 2 1/2 vegetable