Red Wine with Braised Roots

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.

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
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 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.
Courtesy of EatingWell.com