Recipe online
fissler.com/Recipe
Veggie Bourguignon
- Total Time
- 20 min
- Cooking Time
- 10 min
- Preperation Time
- 10 min
- Yield
- 4 servings
Ingredients
- 3 tbsp.olive oil
- 3onions, cut into rough wedges
- 2carrots, peeled, in thumb-sized pieces
- 2parsnips, peeled, in thumb-sized pieces
- 4medium red beets, peeled, quartered
- 400 gbrown mushrooms, quartered depending on size
- 2garlic cloves, peeled, whole
- 3 tbsp.tomato paste
- 2 tbsp.flour
- 400 mldry red wine
- 600 mlvegetable stock
- 2bay leaves
- 3sprigs thyme
- salt & pepper
- 1/2 tsp.locust bean gum
- 400 gpotatoes, peeled, roughly diced
Fissler products used
- Vitavit® Premium Pressure Cooker
- Fissler Essential® Santoku knife 16.5cm
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.