Bourguignon Végétal Revisited for Fall

Introduction

This revisited vegetable bourguignon offers you all the flavors of a comforting dish while highlighting seasonal vegetables. Ideal for cool fall days, it will definitely delight your guests.

Ingredients

• 400g of button mushrooms, sliced
• 2 carrots, cut into rounds
• 2 potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 stalk celery, diced
• 500ml vegetable stock
• 250ml of red wine
• 2 tablespoons tomato paste
• 1 tablespoon fresh thyme
• 2 bay leaves
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
2. Add the mushrooms and cook until golden brown.
3. Add the carrots, celery and potatoes, and cook for a few more minutes.
4. Add the tomato paste and mix well.
5. Pour in the red wine and vegetable stock, then add the thyme, bay leaves, salt and pepper.
6. Bring to a boil, then reduce the heat and simmer for about 30 minutes, until the vegetables are tender and the sauce has thickened.
7. Remove the bay leaves before serving. Serve hot with some crusty bread.

Serving suggestion

Accompany this vegetable bourguignon with mashed potatoes or a vegetable gratin.

Enjoy your food !