0 recipes from contoocook and beyond


6 oz. shallots
l small carrot, cut into l/4″ pieces’
l tsp. olive oil
l l4-l/2 oz. can beef broth
2 cups red wine
l tbsps. tomato paste
l tsp. dried thyme leaves
l bay leaf
Heat oven 400. Peel shallots; slice lengthwise into l/4″ wide pieces. Place shallots and carrot in
ungreased l3x9 pan. Add l tsp. oil; toss to coat veggies. Bake at 400 for 20=25 mins. or until veggies
are tender.. Use small amount of beef broth to loosen any browned bits from bottom of pan. In large
saucepan combine roasted veggies with browned bits from pan, remaining beef broth, wine, tomato paste, thyme an d bay leaf; blend well. Bring to a boil over med high heat. Cook 30 mins. or until reduced to
about 2 cups (about half of total). Cool 30 mins. Remove bay leaf. In blender container blend
vegetables with liquid until pureed. Cover; redrirgerate. Pillsbury

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