Vegetable Bourguignon

Informations supplémentaires

35 min. | 423 kcal | easy | Vegetarian, Family | 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