SERVES: 4 | PREP TIME: 5 MINUTES | COOK TIME: 40 MINUTES
Nutrition information per person: 180 calories / 28 g carbs / 1 g fat / 5 g protein. Vegan
Recipe in collaboration with https://harvestday.ie/
This hearty dish is perfect for cold winter days and can be made in advance.
Beetroots are rich in antioxidants, and also stimulate our ability for detoxification. They are fibre rich, and contain the amino acid glutamine which is important for our gut health.
INGREDIENTS
1 onion
2 garlic cloves
2 carrots
4 beetroot
2 tbsp cumin seeds (toasted and ground)
3 bay leaves
Fresh thyme
500ml vegetable stock
125ml red wine
1 tbsp tomato purée
4 mushrooms sliced
4 shallots quartered
To serve: 40g buckwheat or quinoa per person. I prefer these nutrient dense gluten free grains to the traditional mash potato option.
INSTRUCTIONS
1. Chop the onion and garlic, peel and quarter the beetroot, peel and chop the carrot lengthways.
2. Sauté the onions and garlic in a large pot on a medium heat for 5 minutes. Add the carrot and beetroot for a further 5 minutes.
3. Add the cumin, thyme sprigs and bay leaves for 2 minutes before adding the stock, wine, tomato purée and season. Simmer for 40minutes until the vegetables have softened.
4. Meanwhile sauté the mushrooms and shallots in a separate pan for 5 minutes and add to the bourguignon before serving.
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