Red Wine Braised Roots
Red Wine Braised Roots takes about 2 hours and 30 minutes from beginning to end. This gluten free and dairy free recipe serves 8 and costs $2.25 per serving. One portion of this dish contains about 6g of protein, 1g of fat, and a total of 241 calories. 372 people were impressed by this recipe. It can be enjoyed any time, but it is especially good for valentin day. If you have root vegetables, salt, low sodium beef broth, and a few other ingredients on hand, you can make it. It is brought to you by Eating Well. With a spoonacular score of 96%, this dish is excellent. If you like this recipe, you might also like recipes such as Beef Braised in Red Wine, Beef Braised In Red Wine, and Red Wine Braised Ham.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 120 minutes
Ingredients:
4 bay leaves
2 tablespoons chopped fresh thyme, or 2 teaspoons dried
4 cups mushroom broth, (see Shopping Tip) or reduced-sodium beef broth
1/4 ounce dried mushrooms, such as porcini
2 large onions, sliced
1/4 teaspoon freshly ground pepper
1 1/2 cups red wine
4 pounds assorted root vegetables, peeled (see Tip)
1 teaspoon salt
1 tablespoon tomato paste
8 ounces white mushrooms, halved if large
Equipment:
oven
sauce pan
measuring cup
roasting pan
cheesecloth
sieve
whisk
bowl
aluminum foil
Cooking instruction summary:
Preheat oven to 350F.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.
Step by step:
1. Preheat oven to 350F.
2. Place wine in a small saucepan and heat until steaming.
3. 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.
4. Cut any round roots (beets, turnips, rutabaga and/or celeriac) into 1-inch-wide wedges.
5. 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.
6. Pour over the vegetables; add broth and bay leaves. Cover the roasting pan with foil.
7. 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.
Nutrition Information:
covered percent of daily need
