Vegetable Bourguignon with Potato and Parsnip Mash
A beautiful bourguignon without the Beef
Servings: 6
Calories: 324kcal
Ingredients
Bourguinon
- 1 Onion Chopped Coarsely
- 750 g Mushroom Chopped Coarsely
- 3 sticks Celery Chopped Coarsely
- 3 Carrots Chopped Coarsely
- 1.5 cups Vegetable Stock
- 2 tbsp Tomato Paste
- 1 cup Red Wine
- 3 sprigs Thyme
- 1 sprig Rosemary
- 2 Bay Leaf
- 1 pinch Salt
- 2 tsp Balsamic Vinegar
- 1 tbsp Corn Flour
- 8 leaves Kale chopped thinly, no stems
- Parsley Chopped fine to garnish
Potato and Parsnip Mash
- 4 Potatoes Peeled, Quartered
- 4 Parsnips Peeled, Trimmed
- 1 tsp Butter
- ¼ cup Milk
Instructions
- Brown off Mushrooms, Onion, Celery and Carrot in Frying pan with small amounts of oil, add to Slow cooker once browned
- Add Stock, Tomato Paste, Wine, Balsamic Vinegar, Thyme, Rosemary and Bay Leaf to Frying pan to deglaze, stir through Corn flour. Add to Slow Cooker
- Cook for 6 - 8 hours as per Slow cooker instructions
- Boil Potatoes and Parsnip together until soft
- Add Milk and Butter to Potato/Parsnip mix and mash.
- Serve on plates, Garnish with Parsley
Nutrition
Calories: 324kcal | Carbohydrates: 61g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 398mg | Potassium: 1949mg | Fiber: 14g | Sugar: 14g | Vitamin A: 13052IU | Vitamin C: 125mg | Calcium: 294mg | Iron: 4mg