Root Vegetable Bourguignon

ROSE & IVY Journal Root Vegetable Bourguignon

We are in the tailed of what feels like winter, so this is a meal celebrating all winter-like foods, root vegetables. These hearty staples are easy to stash for a longer period of time and can be roasted, sautéed or put into soups with ease. This dish is a rift on rich Bourguignon, a French recipe that usually involves meat, but instead we swapped in celery root, turnips and potatoes to give it weight. While this recipe can come together in an hour or so, it is even better if you can cook on a low temperature for up to 2 hours. Now, we eagerly await for spring produce, bring on the ramps and spring onions!

Root Vegetable Bourguignon

1 onion, diced

3 carrots, peeled and diced

1 bay leaf

1 tablespoon dried thyme

4 1/2 ounces tomato paste

1/2 bottle dry red white, like Cabernet Sauvignon

1 medium celery root, trimmed, peeled and diced

2 turnips, peeled and diced

2 potatoes, like Yukon Gold, diced

2 cups baby bella mushrooms, sliced

2 tablespoons flour

1/4 cup water

egg noodles or baguette, to serve

Directions: Preheat oven to 400 degrees. Drizzle olive oil into a Dutch oven pan and add onions, carrots, bay leaf and dried thyme. Sauté until translucent about seven minutes. Add tomato paste and stir to combine. Add wine and cook until reduced by more than half, about ten minutes. Add 2 cups of water, followed by chopped vegetables. Mix flour and water into a small bowl, stir to combine, ensuring there aren’t any lumps. Stir into stew. Cover with lid and cook in the oven for 45 minutes to 1 hour, until vegetables are soft.

ROSE & IVY Journal Root Vegetable Bourguignon