Beet Bourguignon
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 350.6
- Total Fat: 15.0 g
- Cholesterol: 0.0 mg
- Sodium: 579.5 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 11.4 g
- Protein: 8.1 g
View full nutritional breakdown of Beet Bourguignon calories by ingredient
Introduction
This is one of those dishes that works well making a day in a advance. The flavors will become more intense and the vegetables more tender.http://www.greenkitchenstor
ies.com/beet-bourguignon/ This is one of those dishes that works well making a day in a advance. The flavors will become more intense and the vegetables more tender.
http://www.greenkitchenstor
ies.com/beet-bourguignon/
Number of Servings: 4
Ingredients
-
4 tbsp Extra Virgin Olive Oil
1 medium Onions, diced
4 clove Garlic, crushed
8 small Beets, peeled & quartered
4 medium Carrots, chopped into chunks
2 sprigs Thyme
Salt & Pepper
2 tbspTomato Paste
1 cup Red Wine
2 cups Vegetable Stock
3 Bay Leaves
2-3 Portobello Mushrooms
10 button Mushrooms
10 small Pearl Onions
Optional:
2 tsp Arrowroot flour dissolved in 2 tbsp water
Tips
http://www.greenkitchenstories.com/beet-bourguignon/
Directions
1. Heat 2 tbsp olive oil in a large pot and then stir in onions and garlic, sauté until soft.
2. Toss beets, carrots, thyme and salt and pepper into the pan, cook for 5 minutes, stirring occasionally.
3. Stir in the tomato paste, red vine, vegetable stock and bay leaves, let simmer on low heat for 40 minutes.
4. Meanwhile prepare the mushrooms and pearl onions. Heat 2 tbsp olive oil in a pan, lower the heat and sear the portobello, champignon mushrooms and pearl onions, stirring occasionally, until tender and golden in colour. Season to taste. Set aside.
Prior to Serving:
5. Taste the stew and add more wine, stock or herbs if you like. If you prefer the stew a little thicker, add arrowroot mixture, but this is optional.
6. Add mushrooms & onions to stew and simmer for 10 more minutes.
7. To serve, spoon the stew over polenta or puy lentils and sprinkle with fresh thyme.
http://www.greenkitchenstories.com/beet-bourguignon/
2. Toss beets, carrots, thyme and salt and pepper into the pan, cook for 5 minutes, stirring occasionally.
3. Stir in the tomato paste, red vine, vegetable stock and bay leaves, let simmer on low heat for 40 minutes.
4. Meanwhile prepare the mushrooms and pearl onions. Heat 2 tbsp olive oil in a pan, lower the heat and sear the portobello, champignon mushrooms and pearl onions, stirring occasionally, until tender and golden in colour. Season to taste. Set aside.
Prior to Serving:
5. Taste the stew and add more wine, stock or herbs if you like. If you prefer the stew a little thicker, add arrowroot mixture, but this is optional.
6. Add mushrooms & onions to stew and simmer for 10 more minutes.
7. To serve, spoon the stew over polenta or puy lentils and sprinkle with fresh thyme.
http://www.greenkitchenstories.com/beet-bourguignon/