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Natural bristle brush for scrubbing root vegetables and mushrooms
Home wine making kit — carboy, airlock, hydrometer, bottles
German V-blade slicer — safer than flat mandoline, multiple inserts
Every vegetable technique — braising, roasting, grilling, raw
Vegetables organized by botanical family — deep understanding of produce
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Natural bristle brush for scrubbing root vegetables and mushrooms
Home wine making kit — carboy, airlock, hydrometer, bottles
German V-blade slicer — safer than flat mandoline, multiple inserts
Every vegetable technique — braising, roasting, grilling, raw
Vegetables organized by botanical family — deep understanding of produce
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preheat oven to 350f. put the red wine in a small saucepan and heat until steaming. remove from the heat, add dried mushrooms and let stand while you prepare the root vegetables. if you use carrots, cut into 3-inch pieces. if you use parsnips, quarter lengthwise and remove the woody core if you want, then cut into 3-inch pieces. cut any round roots (beets, turnips, rutabaga or celeriac) into 1-inch-wide wedges. place the roots, white mushrooms and onions in a large (12-by-15-inch) roasting pan. 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 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 the lid or foil. bake, stirring every 30 minutes, for 1 1/2 hours. uncover and continuing baking, stirring every 15 minutes, until the vegetables are very tender, about 30 minutes more. take out of the bay leaves. serve warm.