Veggie Bourguignon
Today we have a vegetarian recipe from @tinastausendschoen: Veggie Bourguignon made in the Vitavit® Premium.
The Vitavit® Premium pressure cooker from Fissler: a soft hiss, a whisper of steam – and the magic is done. Four intelligent cooking levels give you full control: from high speed to gentle steaming. Meat melts in your mouth, fish stays wonderfully tender, and vegetables remain rich in vitamins and crisp. Full flavor, perfectly on point. Made in Germany from recycled premium stainless steel. Our Vitavit® Premium is your first choice for days with high demands and little time. Fast, reliable, always spot on.
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.
