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Mushroom, carrot, and sweet potato bourguignon
Savory recipes
Fall
30 minutes to 1 hour
Végétarienne
Difficulty level: Easy
Casserole
Cocotte en fonte
Prep time
40 minutes
Cooking time
20 minutes
Serves
4 people
The perfect vegetarian dish for autumn meals under a blanket!
Method
- In a saucepan, reduce the wine by half.
- Rinse then cut the mushrooms in half, peel then slice the carrots, chop the scallions; peel and finely chop the onions and garlic.
- Peel then cut the sweet potatoes into large cubes.
- Heat the oil in a cast iron Dutch pot. Sauté the mushrooms, sweet potatoes, and scallions for 3 to 4 minutes. Remove from the heat.
- In the same pot, sauté the carrots, onions, and thyme for 7 to 8 minutes over medium heat until everything is caramelized. Season lightly. Add the garlic and continue cooking for 1 to 2 minutes. Sprinkle with flour, stir, and cook for another 1 to 2 minutes.
- Add the reduced wine. Stir (scraping the bottom of the pot), then add the tomato paste, vegetable broth, mushrooms, sweet potatoes, and scallions. Bring to a boil.
- Let simmer over low heat for 15 to 20 minutes, until the sauce is nice and thick. Check the seasoning and serve immediately, accompanied by a mash of potatoes or celeriac.
Ingredients
- 1 kg (2.2 lbs) white button mushrooms
- 2 sweet potatoes
- 3 carrots
- 120 g (4.2 oz.) scallions
- 2 medium onions
- 2 cloves of garlic
- 2 tbsp olive oil
- 1/2 tbsp fresh thyme leaves
- 2 tbsp flour
- 25 cl (1 cup) red wine
- 2 tbsp tomato paste
- 50 cl (2 cups) vegetable broth
- Salt, freshly ground pepper
Utensils
Saucepan
Why use a saucepan?
Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)
Dutch oven
Why cook in a Dutch Oven?
Dutch ovens are ideal for slow cooked, simmered dishes. You can use the in the oven as well as the stovetop, and they will keep your meal warm when served at table.
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