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Vegetable bourguignon
1 h 15 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 657
  • Fat about 28g
  • Carbohydrates about 65g
  • Protein about 21g
This is needed
This is needed for 4 people
  • 2 tbsp butter
  • 2 garlic clove, thinly sliced
  • 450 g raw beetroots, sliced
  • 300 g parsnips, cut into sticks
  • 250 g leek, halved lengthwise, cut into approx. 1 cm pieces
  • 1 tbsp tomato puree
  • 250 g carrots, cut into sticks
  • 2 bay leaf
  • 4 sprigs thyme
  • 0.25 tsp cinnamon
  • 4 dl red wine
  • 2 dl vegetable bouillon
  • 2 tbsp water
  • 1.5 tbsp cornflour
Tofu and mushrooms
  • clarified butter for frying
  • 200 g smoked tofu, diced
  • 2 pinches salt
  • 300 g mushrooms, quartered
  • a little pepper
  • 5 shallot, quartered
  • 1 tsp sugar
Mashed potatoes
  • 1 kg mealy potatoes, peeled, chopped
  • salted water, boiling
  • 2.5 dl milk
  • 50 g butter
  • 1 tbsp rosemary needles, finely chopped
  • 4 sage leaves, finely chopped
  • 1 tbsp thyme leaf, finely chopped
  • 0.25 tsp nutmeg
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Heat the butter in a pan. Add the garlic, sauté briefly, add the beetroot, parsnips, carrots and leek, cook for approx. 5 mins. Add the tomato puree and cook briefly. Add the thyme, bay leaf and cinnamon, pour in the wine, reduce to half the amount. Pour in the stock and bring to the boil. Reduce the heat, cover and simmer for approx. 30 mins. Mix the cornflour with the water, add to the vegetables while stirring, cook for approx. 2 mins.
Tofu and mushrooms
Heat a little clarified butter in a non-stick frying pan. Add the tofu and mushrooms, stir fry for approx. 10 mins. Remove, season and set aside. Heat a little clarified butter in the same pan. Add the shallots, sugar and salt, cover and caramelize over a low heat for approx. 20 mins., stirring occasionally. Return the tofu and mushrooms to the pan.
Mashed potatoes
Cook the potatoes (uncovered) in boiling salted water over a medium heat for approx. 20 mins. until soft. Drain the potatoes well, pass them through a food mill and straight back into the pan. Heat the milk, butter, herbs and nutmeg, cover and leave to stand for approx. 5 mins. on the switched-off hob. Gradually add the milk to the potatoes, stirring with a wooden spoon. Stir briefly and vigorously until the potato mixture is fluffy and falls off the spoon, season. Add the tofu and mushrooms to the vegetables, plate up with the mashed potatoes.