Vegetable Bourguignon

Tender carrots and sautéed mushrooms in a thick, glossy red wine sauce. The scent of thyme and brown butter promises a dish with real depth.

• Prep time: 20 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 382
• Protein: 6 g
• Carbs: 24 g
• Fat: 16 g

Ingredients

• 800 g Carrot ( peeled and cut into diagonal slices )
• 400 g Button mushroom ( halved )
• 2 piece Yellow onion ( sliced )
• 2 piece Garlic ( minced )
• 500 ml Red wine
• 30 g Wheat flour
• 40 g Minimum butter sweet
• 2 tbsp Extra virgin olive oil
• 2 piece Thyme ( fresh sprigs )
• 2 piece Bay leaf ( dried leaves )
• 300 ml Mineral water
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 300 ml Vegetable broth ( prepared )

Instructions

1. Vegetable preparation

   Cut the carrots into 2 cm thick slices. Halve the mushrooms. Thinly slice the onions and finely chop the garlic.

2. Sautéing the mushrooms

   In a pot, heat the oil and a knob of butter. Brown the mushrooms over high heat until golden. Remove and set aside.

3. Sweating aromatics and dusting

   In the same pot, sweat the onions. Add the carrots. Sprinkle with flour (singer) and stir for 2 minutes to cook the flour without burning it.

4. Deglazing and adding liquid

   Pour in the red wine to deglaze the juices at the bottom of the pot. Add the garlic, thyme, bay leaf, and vegetable broth. Season with salt and pepper.

5. Simmering and thickening

   Cover and simmer over low heat for 40 minutes. At the end of cooking, return the mushrooms to the pot. The sauce should be smooth and coat the back of a spoon.

Chef's tips

• Don't stir the mushrooms too much at the start so they release their water and truly brown.
• The secret is in the reduction: if the sauce is too thin, remove the lid for the last 10 minutes.
• Use a full-bodied red wine, not a low-end table wine, as it's the soul of the dish.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Even better when gently reheated the next day.