Here in Sweden we’ve been in the winter season for quite some time now and right bout now we really need some comfort! Therefore I came up with the idea to share four hug-in-a-bowl recipes these next two months to take our minds off the wait for spring. Or if you are not affected by the weather you can make them to simply add some cosiness to your life in the form of food. This beetroot bourguignon is a super grounding stew with hearty root vegetables and lots of aromas from a variety of ingredients that come together to create a unique depth of flavour. This stew is perfect for meal prepping, great to treat friends and family too or simply to make when you need a little bit of a soft landing after a long day. I hope you will enjoy!

Malin x


BEETROOT BOURGIGNON

Serves roughly 6.


INGREDIENTS:

0.8 cup beluga or du puy/french lentils, soaked in water for a minimum of 30 minutes

A large handful dried mushrooms (25 g), I used porcini but use any kind you like or a mix

2 brown onions, roughly chopped

3-4 garlic cloves, finely sliced

2 celery sticks, cut chunky

4 medium carrots, cut chunky

6 beetroots, peeled and cut chunky

2 tbsp tomato puree

2 tbsp soy sauce or tamari

1 tbsp balsamic vinegar

0,5 tsp marmite, optional

3 bay leaves

1 tbsp dried thyme

4 cups vegetable stock, or 4 cups water and 1 tbsp vegetable stock powder

1 cup red wine

2 tbsp corn starch mixed with 2 tbsp water

2 tbsp nutritional yeast

Salt and black pepper to taste

Serve with:

Mashed potato or chunky bread

A fresh slaw or other salad

Parsley


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