These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Roasted Root Vegetables with a Red Wine Sauce
<p>An elegant but easy side-dish for fall/winter eating.</p>Source: Adapted from: The Castine Inn menu (Entered by Lara Rasmussen Anderson)
Step by Step Instructions
- 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.
- 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.
- 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.
- 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.
Back to Recipe Listings
Click here to go back to the recipe listings