Veggie Bourguignon
Today we have a vegetarian recipe from @tinastausendschoen: Veggie Bourguignon from the Vitavit® Premium.
With the Vitavit® Premium Pressure Cooker from Fissler, you can save up to 70% cooking time compared with a conventional Cooking Pot. This means energy savings of up to 50%. Valuable vitamins and aromas are also retained when cooking under pressure. The Vitavit® Premium is sustainably made in Germany from up to 90% stainless steel and features product benefits that make it easy and safe to use, such as the four cooking settings including a pressure-free steam-cooking setting, the cooking crown with traffic-light function, the Novogrill® surface for frying and searing with a grill effect, and the locking indicator.
Enjoy trying it out!
20 min
Total Time
10 min
Cooking Time
10 min
Preperation Time
Ingredients
| 3 tbsp. | olive oil |
| 3 | onions, cut into rough wedges |
| 2 | carrots, peeled, in thumb-sized pieces |
| 2 | parsnips, peeled, in thumb-sized pieces |
| 4 | medium red beets, peeled, quartered |
| 400 g | brown mushrooms, quartered depending on size |
| 2 | garlic cloves, peeled, whole |
| 3 tbsp. | tomato paste |
| 2 tbsp. | flour |
| 400 ml | dry red wine |
| 600 ml | vegetable stock |
| 2 | bay leaves |
| 3 | sprigs thyme |
| salt & pepper | |
| 1/2 tsp. | locust bean gum |
| 400 g | potatoes, peeled, roughly diced |
Instructions
Step 1 of 7:
Heat olive oil in the Fissler Vitavit® Pressure Cooker, add tomato paste, onion, and mushrooms, and sear over high heat. Add carrots, garlic, parsnips, and beetroot and roast briefly.
Step 2 of 7:
Sprinkle the flour over and stir briefly once.
Step 3 of 7:
Deglaze with wine and stock, then add thyme and bay leaves. Place the potatoes in the steamer insert in the pot.
Step 4 of 7:
Close the Pressure Cooker and select Cooking Levels 1. Heat on the highest stove setting until the temperature ring reaches yellow. Then reduce the heat and cook for 8 minutes with the temperature ring in the green zone.
Step 5 of 7:
Remove the Pressure Cooker from the heat and release the steam. Open the pot and carefully remove the potatoes.
Step 6 of 7:
Press the potatoes into lukewarm milk, add butter, and whisk together. Season with salt and pepper to taste.
Step 7 of 7:
Mix the locust bean gum with a little liquid and slowly pour it into the bourguignon. Stir and season with salt and pepper to taste.
