17 January 2025

Beetroot Bourguignon

Name: Beetroot Bourguignon
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Ingredients: 2 Beetroot; 1 Carrot; 1 Celery stick; 1 Onion; 2tbsp Olive oil; 1tbsp Tomato puree; 1tsp Balsamic vinegar; 1tsp Soy sauce; 2 Bay leaves; 1tbsp Fresh thyme; 1cup Cooked puy lentils; 10g dried mushrooms; 100ml Red wine; 400ml Vegetable stock; Salt & pepper; 1tbsp Cornflour; Crusty bread; Carrot

Oddbox’s vegan take on the classic French stew. A real winter warmer that is perfect for meal prepping, great to treat friends and family too or simply to make when you have leftover beetroots in your Oddbox.

Substitutes?

No onion? Use red onion or shallot instead.
No thyme? Use rosemary instead.
No carrot? Try with parsnip instead.
No soy sauce? Use tamari instead.

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Servings: 2

Ingredients:

2 Beetroot (about 350g)

1 Carrot

1 Celery stick

1 Onion

2 tbsp Olive oil

1 tbsp Tomato puree

1 tsp Balsamic vinegar

1 tsp Soy sauce

2 Bay leaves

1 tbsp Fresh thyme (chopped )

1 cup Cooked puy lentils

10 g dried mushrooms

100 ml Red wine

400 ml Vegetable stock

Salt & pepper

1 tbsp Cornflour

For serving (optional):

Crusty bread (toasted )

Carrot (grated )

Recipe:

Place your dried mushrooms in a bowl and pour about 1 cup of boiling water over. Set aside while you prepare your other ingredients, for at least 15 minutes.
Cut the carrot and celery into chunks, and chop the onion. Saute in a little oil over medium heat for about 3-4 minutes in a large frying pan or medium saucepan.
Meanwhile grate the beetroots and then add to the pan and season with a pinch of salt. Mix to combine and cover with a lid. Cook for 5 minutes, to allow the vegetables to release some liquid and flavour.
Take the rehydrated mushrooms out of the hot water but don’t discard the water as this will add flavour to the stew, so simply set it aside for later. Roughly chop the mushrooms and add them to the pan. Add the tomato pure, soy sauce, balsamic vinegar, bay leaves and thyme to the pan too. Give it all a good mix and cook for another 3-4 minutes.
Then add in the cooked lentils, mushroom water, vegetables stock and red wine. Bring to a boil and let simmer for 30 minutes.
In a small bowl mix together the cornflour with 2 tablespoons of water. Pour in the pan and mix well. Bring to a gentle boil and cook for 3-4 minutes to thicken the stew. Turn off the heat and season to taste with salt and pepper.
Serve on its own or with your choice of side, such as mashed potatoes, a good bread, a carrot slaw or salad.