Post by kickingfrog on Mar 17, 2013 14:22:05 GMT
Beet Bourguignon
David Frenkiel, Luise Vindah
Julia Child's classic recipe for boeuf bourguignon is made with beef and bacon, but we decided to turn beef into beet. Gluten free and vegan.
SERVES 4
extra-virgin olive oil 4 tbsp
brown onion, chopped 1
garlic cloves, finely chopped 4
small beetroot 8, peeled and quartered
carrots 6, sliced into large pieces
bay leaves 3
sprigs of thyme 2
sea salt and freshly ground pepper
tomato purée 2 tbsp
red wine (use vegan wine if you like) 250ml
vegetable stock 500ml
puy lentils 400g
sea salt a pinch
portobello mushrooms 2-3, sliced
crimini mushrooms 10
pearl onions 10, peeled
arrowroot 2 tsp, dissolved in 2 tbsp water
thyme a few sprigs, to garnish
Heat 2 tbsp of the olive oil in a thick-bottomed saucepan over a medium heat. Stir in the onions and garlic and sauté until soft. Toss the beetroot, carrots, bay leaves, thyme and salt and pepper into the pan and cook for 5 minutes, stirring occasionally.
Stir in the tomato purée, red wine and vegetable stock and simmer on low heat for 20 minutes. Meanwhile, rinse the lentils under running water. Bring 1 litre of water and the lentils to the boil. Lower the heat to medium and simmer gently for 15-20 minutes. When almost cooked, add the salt. Drain off any excess water, cover and set aside.
Heat the rest of the olive oil in a large frying pan, lower the heat and sear the mushrooms and pearl onions, stirring occasionally, until tender and golden. Season to taste and set aside.
Taste the stew and add more wine, stock or herbs if you like. Add the arrowroot mixture. Stir gently, until thickened and clear. Add the mushrooms and onions and simmer for 10 minutes. Remove the bay leaves and thyme sprigs before serving. Spoon the stew and lentils into 4 bowls, and sprinkle with fresh thyme.
www.guardian.co.uk/lifeandstyle/2013/mar/16/vegetarian-main-course-recipes
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David Frenkiel, Luise Vindah
Julia Child's classic recipe for boeuf bourguignon is made with beef and bacon, but we decided to turn beef into beet. Gluten free and vegan.
SERVES 4
extra-virgin olive oil 4 tbsp
brown onion, chopped 1
garlic cloves, finely chopped 4
small beetroot 8, peeled and quartered
carrots 6, sliced into large pieces
bay leaves 3
sprigs of thyme 2
sea salt and freshly ground pepper
tomato purée 2 tbsp
red wine (use vegan wine if you like) 250ml
vegetable stock 500ml
puy lentils 400g
sea salt a pinch
portobello mushrooms 2-3, sliced
crimini mushrooms 10
pearl onions 10, peeled
arrowroot 2 tsp, dissolved in 2 tbsp water
thyme a few sprigs, to garnish
Heat 2 tbsp of the olive oil in a thick-bottomed saucepan over a medium heat. Stir in the onions and garlic and sauté until soft. Toss the beetroot, carrots, bay leaves, thyme and salt and pepper into the pan and cook for 5 minutes, stirring occasionally.
Stir in the tomato purée, red wine and vegetable stock and simmer on low heat for 20 minutes. Meanwhile, rinse the lentils under running water. Bring 1 litre of water and the lentils to the boil. Lower the heat to medium and simmer gently for 15-20 minutes. When almost cooked, add the salt. Drain off any excess water, cover and set aside.
Heat the rest of the olive oil in a large frying pan, lower the heat and sear the mushrooms and pearl onions, stirring occasionally, until tender and golden. Season to taste and set aside.
Taste the stew and add more wine, stock or herbs if you like. Add the arrowroot mixture. Stir gently, until thickened and clear. Add the mushrooms and onions and simmer for 10 minutes. Remove the bay leaves and thyme sprigs before serving. Spoon the stew and lentils into 4 bowls, and sprinkle with fresh thyme.
www.guardian.co.uk/lifeandstyle/2013/mar/16/vegetarian-main-course-recipes
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