Braised Shallots and Fall Vegetables with Red Wine Sauce

Name: Braised Shallots and Fall Vegetables with Red Wine Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 0 teaspoons black pepper; 2 Tbsps butter; 6 carrots, cut into 2-inch-thick pieces (about 3/4 pound); 3 Tbsps chopped fresh parsley; 1 garlic clove, minced; 151 grams 1/2 cups quartered mushrooms (about; 1 Tbsp olive oil; 4 larges parsnips, quartered lengthwise and cut into 1-inch pieces; 0 teaspoons salt; 907 grams 20 large shallots, peeled and separated (about; 2 thyme sprigs; 6 servings Red Wine Sauce, divided; 2 teaspoons minced fresh or 1/2 teaspoon dried rosemary

Braised Shallots and Fall Vegetables with Red Wine Sauce is a gluten free, primal, and vegetarian recipe with 6 servings. One serving contains 396 calories, 7g of protein, and 7g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. A mixture of 2 teaspoon rosemary, parsnips, mushrooms, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat butter and oil in a large Dutch oven over medium-high heat.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Dutch Oven

Add shallots and carrots; saut for 10 minutes, stirring frequently.

Ingredients you will need

Shallot

Carrot

Add mushrooms and parsnips; saut 10 minutes.

Ingredients you will need

Mushrooms

Parsnip

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.

Ingredients you will need

Thyme