Name: Vegetarian Bourguignon
Prep time: 35 min
Total time: 50 min
Ingredients: 3 tablespoons butter, divided; 1 tablespoon extra-virgin olive oil; 2 stalks celery, sliced; 1 cup chopped parsnip (1/2-inch); 1 cup chopped carrot (1/2-inch); 1 pound mixed mushrooms, halved; 1 large shallot, minced; 3 cloves garlic, minced; 1 bay leaf; 0.5 teaspoon dried thyme; 0.75 teaspoon salt, divided; 0.75 teaspoon ground pepper, divided; 2 tablespoons tomato paste; 1 tablespoon all-purpose flour; 1.5 cups dry red wine; 0.25 cup cognac or brandy; 1.5 cups low-sodium vegetable or mushroom broth; 1.5 cups frozen pearl onions, thawed

Vegetarian Bourguignon

5.0

(1)

1 Review

Carrots and parsnips mingle with meaty mushrooms in this vegetarian spin on the classic French beef stew. Feel free to substitute other root vegetables, such as rutabaga and turnip. Serve over whole-wheat pasta and top with chopped parsley or chives.

Breana Lai Killeen, M.P.H., RD

Updated on March 9, 2020

Prep Time:

35 mins

Additional Time:

15 mins

Total Time:

50 mins

Servings:

Yield:

5 servings

Nutrition Profile:

Low-Calorie Vegetarian

Jump to Nutrition Facts

Ingredients

3 tablespoons butter, divided
1 tablespoon extra-virgin olive oil
2 stalks celery, sliced
1 cup chopped parsnip (1/2-inch)
1 cup chopped carrot (1/2-inch)
1 pound mixed mushrooms, halved
1 large shallot, minced
3 cloves garlic, minced
1 bay leaf
½ teaspoon dried thyme
¾ teaspoon salt, divided
¾ teaspoon ground pepper, divided
2 tablespoons tomato paste
1 tablespoon all-purpose flour
1 ½ cups dry red wine
¼ cup cognac or brandy
1 ½ cups low-sodium vegetable or mushroom broth
1 ½ cups frozen pearl onions, thawed

Directions

Heat 2 tablespoons butter and oil in a large pot over medium-high heat. Add celery, parsnip and carrot; cook, stirring occasionally, until the vegetables start to soften, about 4 minutes. Reduce heat to medium and add mushrooms, shallot, garlic, bay leaf, thyme and 1/2 teaspoon each salt and pepper. Cook, stirring, until the mushrooms soften, about 5 minutes.
Stir in tomato paste; cook for 30 seconds. Sprinkle flour over the vegetables and cook, stirring, for 30 seconds more. Add wine and cognac (or brandy); increase heat to medium-high and cook, scraping up any browned bits, until the liquid is reduced by about half, 2 to 3 minutes.
Add broth and bring to a boil. Reduce heat to maintain a simmer, partially cover and cook until the vegetables are tender, about 10 minutes. Stir in pearl onions. Return to a simmer and cook, stirring occasionally, for 5 minutes.
Remove from heat and stir in the remaining 1 tablespoon butter and 1/4 teaspoon each salt and pepper.

Nutrition Facts (per serving)

267	Calories
10g	Fat
23g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 5
Serving Size 1 cup
Calories 267
% Daily Value *
Total Carbohydrate 23g	8%
Dietary Fiber 4g	15%
Total Sugars 8g
Protein 4g	8%
Total Fat 10g	13%
Saturated Fat 5g	24%
Cholesterol 18mg	6%
Vitamin A 4793IU	96%
Vitamin C 9mg	10%
Folate 71mcg	18%
Sodium 492mg	21%
Calcium 72mg	6%
Iron 2mg	9%
Magnesium 40mg	10%
Potassium 898mg	19%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.