- 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 tablespoon 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
Preheat oven to 350°F.
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.
- Serving: Per serving
- Calories: 151
- Carbohydrates: 26g
- Fat: 1g
- Protein: 4g
- Dietary Fiber: 7g
- Saturated Fat: 0g
- Monounsaturated Fat: 0g
- Cholesterol: 0mg
- Potassium: 870mg
- Sodium: 694mg
- Exchanges: 1/2 starch, 2 1/2 vegetable
- Carbohydrate Servings: 1