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Title : Mushroom Bourguignon with Celeriac Mash : Vegetarian
link : Mushroom Bourguignon with Celeriac Mash : Vegetarian

Mushroom Bourguignon with Celeriac Mash : Vegetarian

• 300g pack beef minute steaks
• 2 cloves garlic
• 2 sprigs fresh thyme, leaves picked
• 1 lemon, ½ juiced and ½ cut into wedges to serve
• rocket, to serve (optional)

• For the filling

• 200g parsnips, peeled and cut into thin sticks
• 200g celeriac, peeled and cut into thin sticks
• 200g butternut squash, peeled and cut into thin sticks
• 150g carrots, peeled and cut into thin sticks
• 3 garlic cloves, unpeeled
• 3 fresh rosemary sprigs
• 1 tbsp olive oil
• 2 tsp clear honey
• squeeze lemon juice

Read more at http://ift.tt/2BI00vH

This mushroom bourguignon recipe with creamy celeriac mash can make a lovely weeknight dinner. Replacing beef with juicy chestnut mushrooms and exotic dried mushrooms adds earthy richness to this comforting vegetarian stew.

Ingredients:
Serves Four
For the mushroom bourguignon
10g dried mushrooms
175ml vegetable stock, made with ½ stock cube
2 tbsp. oil
650g chestnut mushrooms, larger mushrooms halved
10 small shallots, peeled but kept whole
250g Chantenay carrots, larger carrots cut in half horizontally
2 garlic cloves, finely sliced
1 tbsp. fresh thyme leaves
1 tbsp. tomato purée
2 tbsp. plain flour
200ml burgundy wine
1 tbsp. butter, softened
For the celeriac mash
2 celeriac, peeled and roughly chopped
3 garlic cloves
700ml milk
1 tbsp. wholegrain mustard

Method:
1. Add the dried mushrooms to the hot stock and leave to infuse. Heat 1 tbsp. oil in a large casserole dish. Add the chestnut mushrooms and fry for 4-5 minutes until golden. Remove from the pan.
2. Add the remaining oil and fry the shallots and carrots for 8-10 minutes until starting to soften. Add the garlic, thyme and tomato purée and cook for a further 1 minute. Return the chestnut mushrooms to the pan with 1 tbsp. flour and cook for 1 minute. Add the burgundy wine, vegetable stock and dried mushrooms. Bring to the boil, then simmer for 20 minutes.
3. Mix the remaining flour with the butter and add to the sauce. Continue to simmer for 10 minutes until the sauce is thick and glossy. Season well.
4. Meanwhile, put the celeriac and garlic in a large saucepan and cover with the milk. Bring to the boil and simmer for 15 minutes until the celeriac is soft. Drain, reserving the milk. Return the celeriac to the pan and add 100ml of the reserved milk and the mustard. Mash. Serve the mash with the bourguignon on top.

Each Serving:
25.8g carbohydrate 10.3g fibre 15.4g protein 13.2g fat

From an original recipe idea here

For those readers who may like a more traditional Beef Bourguignon, which is low carb and so delicious have a look here

This blog brings a variety of articles and recipe ideas, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

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