INGREDIENTS
1 tsp
extra virgin olive oil
3 tbsp
tomato paste
1/2 tsp
salt
3/4 cup
dry red wine
2 tbsp
extra virgin olive oil
1
medium onion, chopped
1
large parsnip, diced small (about 1 1/4 cups)
2 oz
packs babybella or crimini mushrooms, sliced
1
pack roasted and peeled chestnuts, quartered
1/2 tsp
salt
2 tsp
chopped fresh thyme
1 tsp
chopped fresh rosemary
10
medium size Yukon Gold potatoes (about 2 lbs)
1 tsp
salt
1/4 tsp
black pepper
1 cup
extra virgin olive oil
3/4 cup
vegetable broth or unsweetened almond milk