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Ingredients: 2 Tablespoon(s) Butter 1 Pint(s) Pearl onions, peeled 3 medium Red-skinned potatoes 3 Carrots, peeled 2 medium Turnips, peeled 1 1/2 Teaspoon(s) Dried thyme leaves 8 Ounce(s) Button mushrooms, halved 8 Ounce(s) Unsweetened red grape juice 1/2 Cup(s) Vegetable stock 1/4 Cup(s) Sherry or red wine vinegar 1/2 Teaspoon(s) Non-alcoholic brandy extract 1 Tablespoon(s) Cornstarch 2 Tablespoon(s) Water 1/4 Cup(s) Chopped parsley Directions: Makes 6 servings Red wine, normally used in this hearty braised stew, can easily be eliminated. Just use unsweetened red grape juice, a good quality sherry or red wine vinegar, and a touch of sweet butter. Margarine can be used, but butter adds a velvety touch that softens the fruity tang of the vinegar. 1. Preheat oven to 375 F and spray a Dutch oven lightly with cooking spray. Melt butter over medium-high heat and saur~ onions about 3 minutes, stirring often, until starring to brown. Add potatoes, carrots, turnips, thyme, salt, and pepper. Saute, stirring, another 3 minutes. Add mushrooms and continue to saute 3 minutes. 2. Stir in grape juice, stock, vinegar, and brandy extract. Put Dutch oven in the oven and bake, uncovered, for 30 to 40 minutes, stirring ro redistribute after 15 minutes. 3. When vegetables are render, transfer to stove top. In a small dish, stir together cornstarch and water. Push vegetables to one side of pot, exposing hot liquid in the bottom. Briskly stir in cornstarch mixture. Continue to stir a few seconds, until liquid thickens and clears. Sprinkle parsley over top and stir to coat vegetables with sauce. PER SERVING: 183 CAL (23% from fat). 4g PROT, 5g FAT, 34g CARB. 405mg SOD, 11mg CHOL, 5.4g FIBER
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