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Saucy Braised Root Vegetable Entrée

by Livestrong_Recipes  |  Nov 1, 2015

Saucy Braised Root Vegetable Entrée
  1. PREP
  2. 15 m
  • COOK
  • 1 h
  • TOTAL
  • 1h 15m

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.

INGREDIENTS

SERVES 3

  • 1 medium red onion
  • 2 carrot(s)
  • 2 parsnips
  • 1 1/2 tbsp Extra Virgin Olive Oil
  • 3/4 tsp sea salt
  • 3/4 tsp ground black pepper
  • 1/4 tsp Pumpkin Pie Spice, Salt-Free Blend
  • 2 1/2 cups Mushroom Broth
  • 2 tsp Red Wine Vinegar
  • 10 oz Organic Shelled Edamame
  • 3 tbsp fresh chives

DIRECTIONS

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.