Beet Bourguignon
Cooking Time 70 Minutes
Portions
4
-
ml Country Range Vegetable Oil
-
ml Country Range Red Cooking Wine
-
ml vegetable gravy
-
g golden beetroot
-
g candy beetroot
-
g red beetroot
-
g cherry tomatoes
-
g silver skin onions
-
g garlic cloves, crushed
-
g field mushrooms
-
g celery stalk, finely dice
-
g carrot, finely diced
-
g small leek, finely diced
-
g shallot
-
1
Step 1
Clean the beetroot and steam for 40 mins in their skins.
-
2
Step 2
Peel and dice the beetroot into large chunks.
-
3
Step 3
In a saucepan gently fry the diced shallot, leek, carrot, beetroot and celery in vegetable oil.
-
4
Step 4
Add the crushed garlic, diced mushrooms and silver skin onions.
-
5
Step 5
Add the red wine and reduce by half then add the halved cherry tomatoes.
-
6
Step 6
Separately make up the vegetable gravy then add it to the saucepan and bring to the simmer for 5 mins.
-
7
Step 7
Serve with creamy mashed potato and maple syrup roasted parsnips.
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25 ml Country Range Vegetable Oil
-
500 ml Country Range Red Cooking Wine
-
500 ml vegetable gravy
-
100 g golden beetroot
-
100 g candy beetroot
-
100 g red beetroot
-
12 g cherry tomatoes
-
50 g silver skin onions
-
1 g garlic cloves, crushed
-
2 g field mushrooms
-
1 g celery stalk, finely dice
-
1 g carrot, finely diced
-
1 g small leek, finely diced
-
1 g shallot