Braised Vegetables in Red Wine Reduction over Potato Puree

March 16, 2015

Mixed vegetables are braised in a red wine reduction and served over a velvety smooth yukon gold potato puree.

For Braised Vegetables and Red Wine Reduction:
Olive Oil
16 oz baby bella mushrooms, cut in half
1/2 cup frozen peas
1 package frozen pearl onions
1 onion, chopped
3 medium carrots, chopped
2 celery stalks, chopped
2 bay leaves
4 garlic cloves, minced
2 and 1/4 cups merlot red wine (any red wine will do)
1/4 cup all purpose flour
3 and 1/4 cups vegetable broth

For Yukon Gold Puree:
6 to 8 yukon gold potatoes, chopped
2 tbls vegan butter
1/2 cup to 1 cup coconut milk
1 tsp onion powder
1/2 tsp garlic powder
salt and pepper to taste

For Braised Vegetables and Red Wine Reduction: In a large saute pan, heat two tablespoons of oil. Add baby bella mushrooms and sauté until slightly brown. Remove from pan into side bowl. Add an additional...
See the full directions on my site

Nutritions

Calories
394

Sodium
848mg
35% DV

Fat
24g
38% DV

Protein
11g
22% DV

Carbs
44g
15% DV

Fiber
8g
32% DV