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Saucy Braised Root Vegetable Entrée

Saucy Braised Root Vegetable Entrée
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Prep Time: 15 min Serves: 3
Cooking Time: 60 min Yield: 6 cups
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It’s based on braised carrots, parsnips and red onion stewed in earthy mushroom broth and spiked with edamame. Recipe and image courtesy of Jackie Newgent, RDN.



1. Preheat the oven to 375°. Cut the onion into large dices. Peel and cut the carrots and parsnips crosswise into 1-inch pieces.
2. Heat the oil in a Dutch oven or oven-proof large deep skillet over medium. Add the onion, carrots, parsnips, salt, pepper, and pumpkin pie spice (or cinnamon), increase heat to medium-high, and cook while stirring until the vegetables are lightly caramelized, about 8-10 minutes.
3. Add the broth and vinegar and bring to a boil over high. Stir in the edamame. Transfer the Dutch oven to the oven and cook, uncovered, until the vegetables are tender, about 50 minutes, stirring a couple times during the cooking process.
4. Ladle the vegetables and sauce into bowls, sprinkle with chives, and serve.


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