Make the hearty beetroot bourguignon recipe from Escape to the Farm.
This recipe is from my friend Maryann.
A mixture of different colours or types of beetroot and carrots looks lovely, but if you struggle to get hold of them, it certainly isn’t essential. Purple beetroot and orange carrots will still taste great.
- 1 large onion, diced
- 2 cloves garlic, finely chopped
- 1 thumb ginger, finely chopped
- 1 red chilli, finely chopped
- 200g chestnut mushrooms, quartered
- 1 – 2 tsp smoked paprika, to taste
- 1 tbsp tomato purée
- 250ml red wine
- 1kg mixed beetroot, peeled and chopped into even 3cm chunks
- 250g rainbow carrots, peeled and chopped into even 3cm chunks
- 150g green lentils
- 3 or 4 bay leaves
- 1 sprig of thyme
- 350ml vegetable stock
- olive oil
- Sea salt and freshly ground black pepper
- 1 small bunch of flat leaf parsley, roughly chopped
- In a large saucepan or casserole, sauté the onion, with a pinch of salt in a little olive oil for 5 minutes then add the garlic, ginger and chilli and cook until soft.
- Add the mushrooms, another pinch of salt and the paprika. Cook for a further 5 minutes.
- Stir in the tomato puree and red wine then bring to a simmer. Simmer until the liquid is reduced by a third.
- Add the beetroot and carrots, cover and cook for 10 minutes.
- Stir in the lentils, bay leaves, thyme and stock. Cover and simmer until the lentils are tender, but still with a little bite.
- Once ready to serve, sprinkle over the parsley and serve.
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