Vegetable bourguignon

Vegetable bourguignon

Total: 1 hr 15 Min. | Active: 1 hr 15 Min.
vegetarian, healthy and balanced
Nutritional value / person: 657 kcal
, Fat: 28 g
, Carbohydrate: 65 g
, Protein: 21 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vegetables

2 tbsp butter
2 garlic cloves, thinly sliced
450 g raw beetroots, sliced
300 g parsnips, cut into sticks
250 g carrots, cut into sticks
250 g leek, halved lengthwise, cut into approx. 1 cm pieces
1 tbsp tomato puree
4 sprigs thyme
2 bay leaves
¼ tsp cinnamon
4 dl red wine
2 dl vegetable bouillon
1 ½ tbsp Maizena cornflour
2 tbsp water

Tofu and mushrooms

clarified butter for frying
200 g smoked tofu, diced
300 g mushrooms, quartered
¼ tsp salt
a little pepper
5 shallots, quartered
1 tsp sugar
2 pinches salt

Mashed potatoes

1 kg mealy potatoes, peeled, chopped
salted water, boiling
2 ½ dl milk
50 g butter
1 tbsp thyme leaf, finely chopped
1 tbsp rosemary needles, finely chopped
4 sage leaves, finely chopped
¼ tsp nutmeg
salt and pepper to taste
Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Vegetables

Heat the butter in a pan. Add the garlic, sauté briefly, add the beetroot, parsnips, carrots and leek, cook for approx. 5 mins. Add the tomato puree and cook briefly. Add the thyme, bay leaf and cinnamon, pour in the wine, reduce to half the amount. Pour in the stock and bring to the boil. Reduce the heat, cover and simmer for approx. 30 mins. Mix the cornflour with the water, add to the vegetables while stirring, cook for approx. 2 mins.

Tofu and mushrooms

Heat a little clarified butter in a non-stick frying pan. Add the tofu and mushrooms, stir fry for approx. 10 mins. Remove, season and set aside. Heat a little clarified butter in the same pan. Add the shallots, sugar and salt, cover and caramelize over a low heat for approx. 20 mins., stirring occasionally. Return the tofu and mushrooms to the pan.

Mashed potatoes

Cook the potatoes (uncovered) in boiling salted water over a medium heat for approx. 20 mins. until soft. Drain the potatoes well, pass them through a food mill and straight back into the pan. Heat the milk, butter, herbs and nutmeg, cover and leave to stand for approx. 5 mins. on the switched-off hob. Gradually add the milk to the potatoes, stirring with a wooden spoon. Stir briefly and vigorously until the potato mixture is fluffy and falls off the spoon, season. Add the tofu and mushrooms to the vegetables, plate up with the mashed potatoes.

Good to know
Note: This dish is a vegetarian alternative to the classic beef bourguignon.

Our recommendations

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!