Red Wine Braised Roots

Follow ACE On
Healthy Living

Healthy Recipes
Provided by

Red Wine Braised Roots

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.

Serves 8

Prep Time 30 min

Total Time 150 min.


  • 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

Cooking Directions

Step 1

Preheat oven to 350°F.

Step 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.

Step 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.

Step 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.

Step 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.