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Red Wine Braised Roots

November/December 2008

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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.



READER'S COMMENT:
"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-...
Red Wine Braised Roots

Makes: 8 servings, about 1 1/3 cups each

Active Time:

Total Time:

Ingredients

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

  • 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

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).

Carbohydrate Servings: 1

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


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