How To Make Beetroot Bourguignon
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Serves:
Ingredients
- 4 medium beetroots, peeled and diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 carrots, sliced
- 8 ounces of mushrooms, sliced
- 2 tablespoons of tomato paste
- 1 cup of red wine
- 2 cups of vegetable broth
- 1 bay leaf
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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In a large pot, heat some oil over medium heat. Add the diced onion and minced garlic, sauté for 2-3 minutes until fragrant.
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Add the diced beetroot, sliced carrots, and sliced mushrooms to the pot. Cook for another 5 minutes, until the vegetables start to soften.
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Stir in the tomato paste, red wine, vegetable broth, bay leaf, and dried thyme. Season with salt and pepper to taste.
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Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, until the vegetables are tender.
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Serve the beetroot bourguignon hot, garnished with fresh parsley. Enjoy!
Nutrition
- Calories : 170kcal
- Total Fat : 1g
- Carbohydrates : 28g
- Fiber : 7g
- Sugar : 15g
- Protein : 4g
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