Braised Shallots and Fall Vegetables with Red Wine Sauce

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<mx2 source= " MasterCook 5.0 " date= " November 11, 2000 " >

<Summ>

<Nam>

Braised Shallots and Fall Vegetables with Red Wine Sauce

</Nam></Summ>

<RcpE name= " Braised Shallots and Fall Vegetables with Red Wine Sauce "

author= " Deborah Madison " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Braised Shallots and Fall Vegetables with Red Wine Sauce

 

Recipe By :Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons butter

1 tablespoon olive oil

20 large (about 2 pounds) shallots -- peeled and separated

6 (about 3/4 pound) carrots -- cut into 2 " thick pi

2 1/2 cups (about 1/3 pound) quartered mushrooms

Red Wine Sauce

4 large parsnips -- quartered lengthwise

1 1/2 teaspoons minced fresh or 1/2 teaspoon dried rosemar

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 hat, 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.

(serving size: 1 1/2 cups braised vegetables and 1/4 cup wine sauce).

 

(Details include Red Wine Sauce) Calories 317 (32% from fat); Fat 11.1g (sat

4.4g, mono 5.1g, poly 0.9g); Protein 7.1g; Carb 52.3g;

Fiber 6.1g; Chol 16mg; Iron 4.2mg; Sodium 386mg; Calc 126mg

 

 

 

 

 

 

 

Source:

" Cooking Light, November 2000 "

S(Formatted by):

" KES on 11/10/00 "

Copyright:

" Southern Living Inc. "

 

- - - - - - - - - - - - - - - - - - -

 

 

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

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

vegetables.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

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<Serv qty= " 6 " />

<PrpT elapsed= " 0:00 " />

<IngR name= " butter " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " olive oil " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " shallots " unit= " large (about 2 pounds) " qty= " 20 " >

<IPrp>

peeled and separated

</IPrp>

</IngR>

<IngR name= " carrots " unit= " (about 3/4 pound) " qty= " 6 " >

<IPrp>

cut into 2 & quot; thick pieces

</IPrp>

</IngR>

<IngR name= " quartered mushrooms " unit= " cups (about 1/3 pound) " qty= " 2

1/2 " ></IngR>

<IngR name= " Red Wine Sauce " code= " R " ></IngR>

<IngR name= " parsnips " unit= " large " qty= " 4 " >

<IPrp>

quartered lengthwise and cut into 1 & quot; pieces

</IPrp>

</IngR>

<IngR name= " minced fresh or 1/2 teaspoon dried rosemary " unit= " teaspoons " qty= " 1

1/2 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " black pepper " unit= " teaspoon " qty= " 1/8 " ></IngR>

<IngR name= " bay leaves " qty= " 2 " ></IngR>

<IngR name= " thyme sprigs " qty= " 2 " ></IngR>

<IngR name= " chopped fresh parsley " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " garlic clove " qty= " 1 " >

<IPrp>

minced

</IPrp>

</IngR>

<DirS>

<DirT>

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 hat, and simmer 20 minutes. Discard

the bay leaves and thyme sprigs.

</DirT>

<DirT>

Drizzle vegetables with the remaining Red Wine Sauce. Combine parsley and

garlic in a small bowl; sprinkle over each serving.

(serving size: 1 1/2 cups braised vegetables and 1/4 cup wine sauce).

</DirT>

<DirT>

(Details include Red Wine Sauce) Calories 317 (32% from fat); Fat 11.1g (sat

4.4g, mono 5.1g, poly 0.9g); Protein 7.1g; Carb 52.3g;

Fiber 6.1g; Chol 16mg; Iron 4.2mg; Sodium 386mg; Calc 126mg

</DirT>

<DirT>

& #013; & #010;

</DirT>

<DirT>

& #013; & #010;

</DirT>

<DirT>

 

</DirT>

</DirS>

<Srce>

Cooking Light, November 2000

</Srce>

<AltS label= " Formatted by " source= " KES on 11/10/00 " />

<CpyR>

Southern Living Inc.

</CpyR>

<Note>

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

that & apos;s simmering, you can clean and prep the

vegetables.

</Note>

</RcpE>

<RcpE name= " Red Wine Sauce " author= " Deborah Madison " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Red Wine Sauce

 

Recipe By :Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Meatless Main Dishes Sauces & Condiments

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups boiling water

1/3 cup (about 1/2 ounce) dried porcini mushrooms -- (about 1/2 ounce)

1 tablespoon olive oil

2 cups diced carrot

1 1/2 cups quartered button mushrooms

1 cup diced onion

1 cup diced celery

1 cup chopped red bell pepper

4 garlic cloves -- minced

2 thyme sprigs

1 bay leaf

1 (2-inch) rosemary sprig

3 tablespoons tomato paste

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/8 teaspoon black pepper

2 cups Merlot or other dry red wine

1 tablespoon low-sodium soy sauce

1 tablespoon butter

 

Combine boiling water and porcini, and set aside.

 

Heat oil in a large Dutch oven over medium heat; add the carrot and next 8

ingredients (carrot through rosemary). Cook 30 minutes

or until browned, stirring frequently. Stir in the tomato past, flour, salt,

and black pepper; cook for 1 minute. Stir in porcini

mixture and wine, scraping pan to loosen browned bits. Bring to a boil; reduce

heat, and simmer 30 minutes. Strain through a

colander into a large bowl. Drain well, pressing the vegetable mixture with the

back of a spoon to remove as much sauce as

possible. Return sauce to pan, discarding the solids. Bring to a boil, and

cook until reduced to 2 1/2 cups (about 5 minutes).

Stir in soy sauce and butter. (serving size: 1/4 cup).

 

Calories 42 (56% from fat); Fat 2.6g (sat 0.9g, mono 1.3g, poly 0.2g); Protein

0.7g; Carb 4.4g; fiber 0.7g; Chol 3mg; Iron 0.6mg;

Sodium 121mg; Calc 11mg

 

Source:

" Cooking Light, November 2000 "

S(Formatted by):

" KES on 11/10/00 "

Yield:

" 2 1/2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Meatless Main Dishes

</CatT>

<CatT>

Sauces & amp; Condiments

</CatT>

</CatS>

<IngR name= " boiling water " unit= " cups " qty= " 4 " ></IngR>

<IngR name= " dried porcini mushrooms " unit= " cup (about 1/2 ounce) " qty= " 1/3 " >

<IPrp>

(about 1/2 ounce)

</IPrp>

</IngR>

<IngR name= " olive oil " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " diced carrot " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " quartered button mushrooms " unit= " cups " qty= " 1 1/2 " ></IngR>

<IngR name= " diced onion " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " diced celery " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " chopped red bell pepper " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " garlic cloves " qty= " 4 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " thyme sprigs " qty= " 2 " ></IngR>

<IngR name= " bay leaf " qty= " 1 " ></IngR>

<IngR name= " rosemary sprig " unit= " (2-inch) " qty= " 1 " ></IngR>

<IngR name= " tomato paste " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " all-purpose flour " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " black pepper " unit= " teaspoon " qty= " 1/8 " ></IngR>

<IngR name= " Merlot or other dry red wine " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " low-sodium soy sauce " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " butter " unit= " tablespoon " qty= " 1 " ></IngR>

<DirS>

<DirT>

Combine boiling water and porcini, and set aside.

</DirT>

<DirT>

Heat oil in a large Dutch oven over medium heat; add the carrot and next 8

ingredients (carrot through rosemary). Cook 30 minutes

or until browned, stirring frequently. Stir in the tomato past, flour, salt,

and black pepper; cook for 1 minute. Stir in porcini

mixture and wine, scraping pan to loosen browned bits. Bring to a boil; reduce

heat, and simmer 30 minutes. Strain through a

colander into a large bowl. Drain well, pressing the vegetable mixture with the

back of a spoon to remove as much sauce as

possible. Return sauce to pan, discarding the solids. Bring to a boil, and

cook until reduced to 2 1/2 cups (about 5 minutes).

Stir in soy sauce and butter. (serving size: 1/4 cup).

</DirT>

<DirT>

Calories 42 (56% from fat); Fat 2.6g (sat 0.9g, mono 1.3g, poly 0.2g); Protein

0.7g; Carb 4.4g; fiber 0.7g; Chol 3mg; Iron 0.6mg;

Sodium 121mg; Calc 11mg

</DirT>

</DirS>

<Srce>

Cooking Light, November 2000

</Srce>

<AltS label= " Formatted by " source= " KES on 11/10/00 " />

<Yield unit= " cups " qty= " 2.500000 " />

</RcpE></mx2>