1
Step 1
Peel and chop the onion and garlic. Peel the carrot and parsnips and cut the root vegetables into small pieces.
Vegan
Beetroot bourguignon with potato purée
A rich French-inspired stew in which beetroot, parsnips and chestnut mushrooms simmer in red wine, thyme and bay leaves. Served with smooth potato purée made with oat cream.
YOU WILL NEED
Ingredients
- 1 red onion
- 2 garlic cloves
- 1 carrot
- 2 parsnips
- 1 tsp dried thyme
- 3 tbsp tomato purée
- 1 tbsp rapeseed oil
- 2 dl red cooking wine (vegan)
- 2 vegan vegetable stock cubes
- 5 dl water
- 2 bay leaves
- 500 g cooked beetroot
- 200 g chestnut mushrooms
- 1 tbsp cornflour
- Salt and black pepper
- 900 g almond potatoes or waxy potatoes
- 2½ dl oat-based cooking cream
- 1 pack fresh oregano
FROM THE KITCHEN TO THE PLATE
Method
2
Step 2
Sauté the onion, garlic, carrot, parsnips, thyme and tomato purée in half the oil in a casserole for about 5 minutes.
3
Step 3
Pour in the red wine, crumbled vegetable stock cubes, water and bay leaves. Cut the beetroot into wedges and add to the pot. Simmer for about 15 minutes until the root vegetables are tender.
4
Step 4
Trim and halve the mushrooms. Fry them in the remaining oil until nicely browned, then stir them into the stew. If needed, thicken with cornflour mixed with a little cold water. Season with salt and pepper.
5
Step 5
Peel and boil the potatoes until tender. Drain and mash. Warm the oat cream and whisk it into the potatoes to make a smooth purée. Season.
6
Step 6
Serve the stew with potato purée and fresh oregano.
A DELICIOUS FINISH
What should you serve with it?
Non-alcoholic
Blackcurrant and rosemary spritzer
Dark berry notes work well with the earthy beetroot and herbs.
ALCOHOL-FREE OPTION
Blackcurrant cordial with sparkling water and a rosemary sprig.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.