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Vegetarian Bourguignon

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Carrots and parsnips mingle with meaty mushrooms in this vegetarian spin on the classic French beef stew. Feel free to substitute other root vegetables, such as rutabaga and turnip. Serve over whole-wheat pasta and top with chopped parsley or chives.

Ingredients:
  • 3 tablespoons butter, divided
  • 1 tablespoon extra-virgin olive oil
  • 2 stalks celery, sliced
  • 1 cup chopped parsnip (1/2-inch)
  • 1 cup chopped carrot (1/2-inch)
  • 1 pound mixed mushrooms, halved
  • 1 large shallot, minced
  • 3 cloves garlic, minced
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • ¾ teaspoon salt, divided
  • ¾ teaspoon ground pepper, divided
  • 2 tablespoons tomato paste
  • 1 tablespoon all-purpose flour
  • 1 ½ cups dry red wine
  • ¼ cup cognac or brandy
  • 1 ½ cups low-sodium vegetable or mushroom broth
  • 1 ½ cups frozen pearl onions, thawed
Directions:
  1. Heat 2 tablespoons butter and oil in a large pot over medium-high heat. Add celery, parsnip and carrot; cook, stirring occasionally, until the vegetables start to soften, about 4 minutes. Reduce heat to medium and add mushrooms, shallot, garlic, bay leaf, thyme and 1/2 teaspoon each salt and pepper. Cook, stirring, until the mushrooms soften, about 5 minutes.
  2. Stir in tomato paste; cook for 30 seconds. Sprinkle flour over the vegetables and cook, stirring, for 30 seconds more. Add wine and cognac (or brandy); increase heat to medium-high and cook, scraping up any browned bits, until the liquid is reduced by about half, 2 to 3 minutes.
  3. Add broth and bring to a boil. Reduce heat to maintain a simmer, partially cover and cook until the vegetables are tender, about 10 minutes. Stir in pearl onions. Return to a simmer and cook, stirring occasionally, for 5 minutes.
  4. Remove from heat and stir in the remaining 1 tablespoon butter and 1/4 teaspoon each salt and pepper.
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