1/2 pound red pearl onions
1 Tbsp plus 1 tsp vegetable oil
3 very large carrots, cut crosswise 1” thick at the wide ends & 1 1/2 “ thick toward end
3 large beets
2 cups dry white wine
Salt & pepper
1 cup dry red wine
1 Tbsp dried porcini powder (ground porcini mushrooms)
1 1/2 cups water
1/2 cup flat-leaf parsley leaves
2 tsp fresh lemon juice
Cut the top and bottoms of the beets and add them to an ovenproof dish. Add the white wine plus 1 cup of water. The liquid should come up to half the height of the beets. Add rosemary sprig and thyme along with salt and pepper. Cover the dish with foil and put in 375 F oven for 1 hour, until tender.
In another large deep ovenproof skillet, bring 1 inch of water to a boil. Add the pearl onions and cook 1 minute. Drain and trim the onion, then peel them. Wipe out the skillet.
Return the skillet to heat and add 1 Tbsp of oil. Add the carrots in a single layer, season with salt & pepper, cook over moderate heat, turning, until browed, about 5 min per side. Add the pearl onions & cook stirring a few times, about 1 min. Add the wine & simmer over moderately high heat for 3 min. Add the porcini powder & mushroom broth, bring to a boil.
Transfer the skillet to the oven and braise carrots for 1 hour, until tender. Season the sauce with salt & pepper. Spoon parsley and lemon juice over dish, and mix in. Scatter the remaining parsley leaves over the carrots and serve.