Recipe – Beetroot Bourguignon

I am always on the look out for good. homely, veggie recipes, especially for this time of year when its so chillllly outside!  Meat eaters rave about Beef Bourguignon therefore I was thrilled to find the idea for a veggie, beetroot version.

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INGREDIENTS

Serves 4

Olive oil
1 x onion
4 x cloves garlic
8 x small, steamed beetroots
4 x carrots
1 tsp thyme
2 x tbsp tomato purée
250 ml red wine 

500ml stock
3 bay leaves

Olive oil
10 x shitake mushrooms
10 x button mushrooms
10 x shallots

1 x large cauliflower

METHOD

  • Fry onion and garlic in a pan until golden
  • Chop beetroot’s into quarters and add to the pan along with chopped carrots, thyme, salt and pepper.
  • Sautée for 10 mins
  • Pour in red wine and bubble for 5 minutes
  • Add in stock and tomato purée, reduce the heat and let it simmer for ten minutes
  • Meanwhile, chop the mushrooms and shallots and place in a separate pan with a splash of olive oil.
  • Sautée mushrooms and shallots for ten minutes
  • Add to the beetroot pan and simmer on a low heat for 40 minutes until the sauce has reduced down.
  • For the cauliflower rice, chop the cauliflower into small florets and place in a blender.
  • Blend until it resembles a rice consistency
  • Add to pan of olive oil, salt and pepper and stir until heated through.
  • Serve the Bourguignon with a portion of cauliflower and a cheeky glass of red

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Yummmm!

 


3 thoughts on “Recipe – Beetroot Bourguignon

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