Beet Bourguignon
Hands down my most brilliant adaptation yet! I have been pondering this meal for about 7-9 months and finally gave birth to this foodchild of which I am quite proud! Disclosure: My mother made me watch Julia and Julia with her and after seeing that annoying blogger freak out so many times about these Julia Child meals, I thought to myself: I hope tons of meat connoiseurs will be angry at how delicious this vegan version will be. And I'll do it without having a mental breakdown in the kitchen! So here it is! Adapted from Julia Child's recipe for Beef Bourguignon. I give you JP's Beet Bourguignon: a return to peasantry cuisine!
Ingredients:
2 cups seitan, in 2 inch chunks
3 Tb olive oil, 2 Tb coconut oil
4 beets, peeled and quartered (or halved if smaller)
1 sliced carrot
1 sliced parsnip
1 sliced onion
salt and pepper
3 Tb flour
1 1/2 cups red wine, preferably burgundy
2 1/2 cups of beef-like stock plus 1/2 cup for later
1 1/2 Tb tomato paste
3 cloves garlic, minced
1 tsp thyme
2 bay leaves
20 pearl onions
3 1/2 Tb butter
1/2 cup of dried porcini mushrooms, rinsed and patted but not rehydrated quite yet!
white pepper
parsley
Preheat oven to 450F. Heat up your dutch oven over medium high heat with the oils. When hot turn down to medium and saute your seitan chunks until browned for just a few minutes. Remove from pot. Add a touch more oil if necessary, but otherwise start sauteing your onion, carrot and parsnip.
When softened, return the seitan to the dutch oven, toss with 1/2 tsp salt and 1/4 tsp pepper, and sprinkle 3 Tb of flour over the mixture. Place in the oven for 5 minutes, or until flour is browned and crusty on top. Take out of the oven, turn down to 325F, toss, and add the wine, stock, tomato paste, and herbs only to return back to the oven, covered, for 20 minutes.
Meanwhile, saute the pearl onions in butter until slightly browned. Then add the mushrooms and a half cup of stock. Cover and simmer for 15 minutes.
Check on the beets after 20 minutes. Add the mushroom/onion mixture, reserving some of the sauce.
Return to the oven for 10-20 more minutes. By this time the sauce should be thick. If it's really really not thick at all you can strain out the sauce part and cook it down. If it is too thick, add more broth. But it should be perfect! I used the leftover mushroom sauce for some lightly sauteed baby spinach with lemon and lemon pepper!
When the beets are perfectly tender and the sauce is just thick enough, stir in some parsley, white pepper and serve with "egg" noodles (a vegan version which is to be found at Whole Foods around Passover!)
As always, season as needed, eat with someone special!
What do ya think?? I'm pretty sure this has not been done before at least on the first couple of pages Google lets me see. So I'm coining this a JP Semi-original!! I want the cred lovers.
yum,
jp
Ingredients:
2 cups seitan, in 2 inch chunks
3 Tb olive oil, 2 Tb coconut oil
4 beets, peeled and quartered (or halved if smaller)
1 sliced carrot
1 sliced parsnip
1 sliced onion
salt and pepper
3 Tb flour
1 1/2 cups red wine, preferably burgundy
2 1/2 cups of beef-like stock plus 1/2 cup for later
1 1/2 Tb tomato paste
3 cloves garlic, minced
1 tsp thyme
2 bay leaves
20 pearl onions
3 1/2 Tb butter
1/2 cup of dried porcini mushrooms, rinsed and patted but not rehydrated quite yet!
white pepper
parsley
Preheat oven to 450F. Heat up your dutch oven over medium high heat with the oils. When hot turn down to medium and saute your seitan chunks until browned for just a few minutes. Remove from pot. Add a touch more oil if necessary, but otherwise start sauteing your onion, carrot and parsnip.
When softened, return the seitan to the dutch oven, toss with 1/2 tsp salt and 1/4 tsp pepper, and sprinkle 3 Tb of flour over the mixture. Place in the oven for 5 minutes, or until flour is browned and crusty on top. Take out of the oven, turn down to 325F, toss, and add the wine, stock, tomato paste, and herbs only to return back to the oven, covered, for 20 minutes.
Meanwhile, saute the pearl onions in butter until slightly browned. Then add the mushrooms and a half cup of stock. Cover and simmer for 15 minutes.
Check on the beets after 20 minutes. Add the mushroom/onion mixture, reserving some of the sauce.
Return to the oven for 10-20 more minutes. By this time the sauce should be thick. If it's really really not thick at all you can strain out the sauce part and cook it down. If it is too thick, add more broth. But it should be perfect! I used the leftover mushroom sauce for some lightly sauteed baby spinach with lemon and lemon pepper!
When the beets are perfectly tender and the sauce is just thick enough, stir in some parsley, white pepper and serve with "egg" noodles (a vegan version which is to be found at Whole Foods around Passover!)
As always, season as needed, eat with someone special!
What do ya think?? I'm pretty sure this has not been done before at least on the first couple of pages Google lets me see. So I'm coining this a JP Semi-original!! I want the cred lovers.
yum,
jp
looks soooo good. i'm gonna try this one ASAP!
ReplyDeleteyou are an artist. i love you!
ReplyDelete