Vegetarian Bourguignon Tourisme Main course ENG

Ingrédients

For 10 people :

4 carrots

6 medium potatoes

4 turnips

2 raw beets

3 onions

1 head of garlic

500 g of Paris mushrooms

1 tablespoon(s) of flour

50 cl red wine (Cabernet franc)

1.5 L of vegetable broth

40 g of tomato paste

50 gr of flour

Thyme – Bay Leaf

5 spices

Olive oil

1/2 bunch of flat parsley

40 gr of rice/pers

Matériel

Necessary materials

Boards + knives + Slicer

Vegetable peeler

1 rolling pin

1 baking sheet

1 saucepan- 1 medium

2 large pans

1 China cap or strainer

2 square pans

1 ladle

2 wooden spoons + Tablespoon

1 brush

1 small mixer (winter)

2 pliers

2 rubber spatulas

1 whisk

Metal mixing bowls

Étapes de la recette

Directions

Prepare the vegetable broth. Let steep 30 min.

Peel the vegetables.

Chop the garlic, chop the onion.

Cut the vegetables into 5 cm cubes.

Clean the mushrooms with a damp cloth. Cut into 4. Set aside.

In a large cast iron pot, sauté the vegetables (except mushrooms) with olive oil. Once well browned, add the onions, a little chopped garlic.

Season with the flour (add flour and stir). Add the tomato paste. Add the spices.

Deglaze with red wine. Reduce quickly.

Add the broth and herbs and cook over low heat for 30 min.

In a skillet, brown the mushrooms in a little olive oil. Add the chopped garlic once the mushrooms are golden brown.

Add a little chopped parsley.

Add them to the bourguignon.

Cook the rice like a pilaf.

Sauté the chopped onion without coloring in olive oil, add the rice. Moisten with the hot vegetable broth (1 serving of rice for 2 doses of broth). Add 1 bay leaf.

When there is no more water, the rice is cooked.

Serve in a large bowl. Decorate with herbs of your choice.