"Cooking with wine always feels elegant and elevated. This Vegetable Bourguignon, from my cookbook "I Love You: Recipes from the Heart" is hearty and satisfying for family dinners or for curling up by a fire on dark, moody days. And it's always good for leftovers. Serve it with a mashed vegetable - potatoes, parsnips or celery root (also known as celeriac). In this recipe, I call for celeriac because I enjoy sneaking in new things for my family to try."
"Make the bourguignon: Preheat the oven to 350° F (180° C). Place the dried porcini mushrooms in a small, heat-proof bowl and pour the boiling water over them. Set aside to soak while you cook the vegetables. Warm the olive oil in a Dutch oven or other heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Add the carrot, celery, and ½ teas"
Cooking with wine creates an elegant, elevated flavor profile for a hearty Vegetable Bourguignon. The stew combines soaked dried porcini, fresh mushrooms, onion, garlic, carrots, celery, tomato paste, flour, and red wine, along with thyme, rosemary, bay leaves, kale, balsamic vinegar, and parsley. The recipe suggests serving with a mashed vegetable such as potatoes, parsnips, or celeriac; mashed celeriac is used for a subtle celery flavor. The mash blends celeriac with sliced garlic, plant butter, plant sour cream, salt, and pepper. The recipe yields six servings and includes stovetop and oven steps.
Read at Boston Herald
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