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Roasted Root Vegetables with a Red Wine Sauce

From Farm Where Life is Good

<p>An elegant but easy side-dish for fall/winter eating.</p>
Source: Adapted from: The Castine Inn menu (Entered by Lara Rasmussen Anderson)
Serves: 3-6

4 cups red wine
2 Tbsp sugar
2 carrots, peeled
1 Tbsp margarine
1 tsp lemon juice
salt and pepper to taste
4-6 cups Your choice)--Carrots Turnips Parsnips Rutabaga Celeriac Potatoes Kohlrabi Daikon radish
4 oyster mushrooms, rough chopped
4 Tbsp olive oil
1 shallot, minced
1 sprig thyme, strip leaves
2 tsp margarine

Step by Step Instructions
  1. For the sauce: reduce the red wine and sugar together over medium high heat until 1/3 cup remains. Strain the reduction and set aside. Steam or boil the carrots until very soft. Purée the carrots in a blender until very smooth and pass through a very fine strainer.
  2. For the root vegetables: preheat oven to 350 degrees. Toss the vegetables in 2 tablespoons olive oil and season with salt and pepper. Place the vegetables on a cookie sheet roast, carefully turning roots every 10min. Continue cooking in the oven until desired doneness.
  3. For the mushrooms: meanwhile, heat the remainder of the olive oil in a sauté pan until hot and quickly cook the mushrooms until they have just begun to brown. Season with salt and pepper and add the shallots, thyme and margarine and continue cooking for a minute more, tossing all the ingredients together. Remove the mushrooms from the pan and keep warm.
  4. To assemble: heat up red wine reduction and add enough of the carrot puree to it to achieve the desired consistency (you can make it as thick or thin as you like). Finish the sauce by adding 1 Tbsp margarine, a few drops of lemon juice, salt and pepper. Toss the roasted vegetables together with the mushrooms and assemble them in an attractive manner on each plate. Drizzle some of the sauce around the vegetables and garnish the plate with fresh herbs. Serves 4 as a side dish.