Braised Shallots And Fall Vegetables With Red Wine Sauce

• 2 tablespoons butter
• 1 tablespoon olive oil
• 20 large shallots, peeled and separated (about 2 pounds)
• 6 carrots, cut into 2-inch-thick pieces (about 3/4 pound)
• 2 1/2 cups quartered mushrooms (about 1/3 pound)
• 4 large parsnips, quartered lengthwise and cut into 1-inch pieces
• 1 1/2 teaspoons minced fresh or 1/2 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 bay leaves
• 2 thyme sprigs
• 3 tablespoons chopped fresh parsley
• 1 garlic clove, minced

1. Heat butter and oil in a large Dutch oven over medium-high heat. Add shallots and carrots; saute for 10 minutes, stirring frequently. Add mushrooms and parsnips; saute 10 minutes. Add 1 cup Red Wine Sauce, rosemary, and next 4 ingredients (rosemary through thyme); bring to a boil. Reduce heat, and simmer 20 minutes. Discard the bay leaves and thyme sprigs.
2. Drizzle vegetables with the remaining Red Wine Sauce. Combine parsley and garlic in a small bowl; sprinkle over each serving.
3. (Totals include Red Wine Sauce)

butter, olive oil, shallots, carrots, mushrooms, parsnips, rosemary, salt, black pepper, bay leaves, thyme, parsley, garlic

Taken from www.myrecipes.com/recipe/braised-shallots-fall-vegetables-with-red-wine-sauce (may not work)