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Vegetable Bourguignon

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Vegetable Bourguignon

with carrot, mushroom and pearl onions over mashed potatoes

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