Beet Bourguignon

Cooking Time
70 Minutes
Portions
4

Ingredients

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  • 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.

Ingredients

  • 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