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. Source: EatingWell Magazine, November/December 2008

Carolyn Malcoun
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Ingredients

Directions

  • Preheat oven to 350 degrees F.

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  • 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.

  • 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.

  • 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.

  • 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

Make Ahead Tip: Cover and refrigerate for up to 1 day. Reheat slowly in the oven or on the stovetop.

Tip: Beets, carrots and parsnips are easily peeled with a vegetable peeler, but for tougher-skinned roots like celeriac, rutabaga and turnips, removing the peel with a knife can be easier. Cut off one end of the root to create a flat surface to keep it steady on the cutting board. Follow the contour of the vegetable with your knife. If you use a vegetable peeler on the tougher roots, peel around each vegetable at least three times to ensure all the fibrous skin has been removed.

Shopping tip: Mushroom broth can be found in the natural-foods section of large supermarkets and in natural-foods stores.

Nutrition Facts

151 calories; 0.6 g total fat; 670 mg sodium. 26 g carbohydrates; 4.3 g protein; Full Nutrition

Reviews (1)

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Rating: 5 stars
10/30/2011
I had been meaning to try out this recipe ever since it was published last December. I should have made it earlier! My husband has been a vegetarian for a few years now and I'm frequently looking for recipes that are delicious and meat-free. This one might take the cake as the best one yet. It tastes "meaty" even without the meat! You'll be surprised to find that such a sophisticated taste comes from mostly chopping vegetables and roasting in the oven. Upon tasting my husband and I immediately thought of how well this meal would serve meat eaters for Christmas dinner. Don't delay... make it tonight. It's incredible! Read More