Beetroot Bourguignon with Fresh Peas and Pistachio
A vibrant and delicious vegan take on the classic French stew.
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INGREDIENTS
- 1kg baby beetroots, washed & quartered
- 6 small red onions or shallots, halved
- ½ head garlic
- 6 sprigs thyme
- ¼ cup olive oil
- Salt & pepper
- 250g button mushrooms, halved
- ½ cup tomato puree
- 2 tbsp flour
- 3/4 cup red wine
- 1 cup mushroom stock (or vegetable stock)
- 2 cups fresh peas
- ¼ cup pistachios, chopped
- ½ lemon, juice
METHOD
Preheat the oven to 180 degrees Celsius. Place the beetroots into a large Le Creuset Signature Buffet Casserole together with the halved onions, garlic head, thyme and generously drizzle with oil and season.
Place in the oven and roast for 40-45mins until the beetroot has softened. Add the mushrooms after 30 minutes.
Remove from the oven. Squeeze out the roasted garlic cloves back into the casserole and stir. Sprinkle over the flour and mix well, coating everything evenly. Add the tomato puree, red wine and mushroom (or vegetable) stock, stir and return to the oven for 30mins until the sauce has thickened. Add the peas in the last 5 mins of cooking.
Remove from the oven.
Serve with creamy mash potato, a squeeze of lemon and top with pistachios.
Recipe and image by Claire Joy Cooks.
