Red Wine Braised Roots
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.
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.
1/2 starch, 2 1/2 vegetable