Informations supplémentaires
35 min.
|
423 kcal
|
easy
|
|
Printable version
1. Setup
Cut the mushrooms into quarters. Peel and cut the carrots in half horizontally then into pieces. Thinly slice the celery. Chop the garlic. Chop the herbs seperately. Put the broth cube in 1.5 2P | 2 3P cups of water.
2. Cook the potatoes
Cut the potatoes into small cubes. Place the potatoes in a pot with enough water to cover. Add salt. Bring to a boil and cook 12-14 minutes until tender. Drain the potatoes then mash them with butter and milk to taste. Add salt and pepper to taste. Keep warm.
3. Cook the vegetables
Heat a drizzle of oil in a large skillet over medium-high heat. Cook the garlic, mushrooms, carrots, thyme and half of the parsley for 4-6 minutes. Add salt and pepper.
4. Add the broth
Add the tomato paste, soy sauce and miso, mix and cook for 1 minute. Add the flour and mix to coat well. Add the broth and pearl onions and bring to a boil. Cover and cook over low heat 15-18 minutes until the carrots are tender. Stir occasionally. Adjust the seasoning to taste.
5. Plate your dish
Serve the vegetable bourguignon on top of the mashed potatoes. Garnish with the remaining parsley. Bon appétit!
3unitCarrot(s)
227gWhite Medium Mushroom
10gMarinated Sour Cocktails Onions
1unitFresh Parsley and Thyme
2unitGarlic Clove(s)
500gYellow Potato(es)
1unitVegetable Broth Cube(s)
10gAll-Purpose Flour
15mlMiso Paste
18gSoy Sauce
30mlTomato paste
1unitCelery
What you need
423 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
68g
23%
fat
14g
22%
cholesterol
31mg
10%
fiber
11g
44%
protein
13g
saturated
8g
40%
sodium
1956mg
82%
sugar
15g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg