Braised Vegetable Melange



1-1/2 oz dried porcini mushrooms, or other dried mushrooms

2 c TURKEY or chicken STOCK

1/4 c cream sherry

1/2 lb baby carrots, peeled

1/2 lb frozen pearl onions, thawed

12 Each cherry tomatoes, stemmed and halved

To Taste salt

To Taste freshly ground pepper

1/3 lb fresh snow peas, trimmed and strung

1 Package (10 oz) frozen peas

1/4 c fresh parsley, minced


Place the mushrooms in a small saucepan and cover with the stock and sherry. Bring to a simmer over medium-high heat and continue simmering until the mushrooms are soft, about 10 minutes. Remove from heat and let cool to room temperature.

Combine the carrots, onions, and tomatoes in a 13x9-inch baking dish. Add the mushrooms with liquid. Season with salt and pepper. (The vegetables may be prepared up until this point and then refrigerated overnight.)

The following day, bring the vegetables to room temperature. Preheat the oven to 325 degrees F. Cover the vegetables tightly with aluminum foil and bake 40 minutes. Uncover the vegetables and add the snow peas and frozen peas. Continue baking until vegetables are tender, about 20 minutes. Sprinkle the vegetables with parsley, if desired, and serve hot.

Nutrition Facts

Total Calories 150

Total Fat 1 g

Saturated Fat 0 g

Cholesterol 0 g

Sodium 760 mg

Potassium 542 mg

Total Carbohydrates 26 g

Dietary Fiber 6 g

Sugars 10 g

Protein 7 g

% Daily Protein 140

% Daily Vitamin C 50

% Daily Calcium 6

% Daily Iron 10