CL Braised Shallots and Fall Vegetables with Red Wine Sauce - 6 pts

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CL Braised Shallots and Fall Vegetables with Red Wine Sauce - 6 pts

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

 

 

 

 

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.

Drizzle vegetables with the remaining Red Wine Sauce. Combine parsley

and garlic in a small bowl; sprinkle over each serving.

 

(Totals include Red Wine Sauce)

 

Yield: 6 servings (serving size: 1 1/2 cups braised vegetables and

1/4 cup wine sauce)

 

CALORIES 317 (32% from fat); FAT 11.1g (sat 4.4g,mono 5.1g,poly 0.9g);

PROTEIN 7.1g; CHOLESTEROL 16mg; CALCIUM 126mg; SODIUM 386mg; FIBER

6.1g; IRON 4.2mg; CARBOHYDRATE 52.3g

 

Source:Cooking Light, NOVEMBER 2000

Formatted by Chupa Babi in MC: 11.11.06

 

This recipe is lengthy, so you should begin with the Red Wine Sauce.

While that's simmering, you can clean and prep the vegetables.

 

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