Directions

1. Preheat oven to 180 degrees celcius.
2. Place The Wine Doctor Standard R.E.W shiraz wine in a small saucepan and heat until steaming. Remove from the heat, add dried mushrooms and let stand while you prepare the vegetables.
3. If using carrots, cut into 3-inch pieces. If using parsnips, quarter lengthwise and remove the woody core, then cut into 3-inch pieces. Cut any round roots (beets, turnips, rutabaga and/or celeriac) into 2cm wide wedges. Place the roots, white mushrooms and onions in a large 30 – 38cm roasting pan.
4. Line a sieve with cheesecloth or a coffee filter and place over a measuring cup or small bowl. Strain the wine-mushroom mixture through the sieve, reserving the red wine. Coarsely chop the mushrooms and whisk them into the wine along with thyme, tomato paste, salt and pepper. Pour over the vegetables; add broth and bay leaves. Cover the roasting pan with foil.
5. Bake, stirring occasionally, for 1½ hours. Uncover and continuing baking, stirring occasionally, until the vegetables are very tender, about 30 minutes more. Discard bay leaves.

Make Ahead Tip: Cover and refrigerate for up to 1 day. Reheat slowly in the oven or on the stovetop.

Tip: Beets, carrots and parsnips are easily peeled with a vegetable peeler, but for tougher-skinned roots like celeriac, rutabaga and turnips, removing the peel with a knife can be easier. Cut off one end of the root to create a flat surface to keep it steady on the cutting board. Follow the contour of the vegetable with your knife. If you use a vegetable peeler on the tougher roots, peel around each vegetable at least three times to ensure all the fibrous skin has been removed and your serving of Red Wine Braised Roots is ready.

For full recipe details go to:

http://www.eatingwell.com/recipe/249771/red-wine-braised-roots/