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Fruits, grains/veggies/Veggies

Recipe info
Category: Fruits, grains/veggies/Veggies
Rating: 0.00

Winter Vegetables Bourguignonne

Categories: Veglife2
Yield: 6 servings

2 tb Butter or vegetable
1 pt Pearl onions; peeled
3 md Red-skinned potatoes
Cut into 1-inch chunks
3 Carrots; peeled
Cut into 1-inch chunks
2 md Turnips; peeled
Cut into 1-inch chunks
1 1/2 ts Dried thyme leaves
Salt and pepper
8 oz Button mushrooms; halved
8 oz Unsweetened red grape juice
1/2 c Vegetable stock
1/4 c Sherry or red wine vinegar
1/2 ts Non-alcoholic brandy extract
1 tb Cornstarch
2 tb Water
1/4 c Chopped parsley
Cooking spray

Makes 6 servings

Red wine, normally used in this hearty braised stew, can easily be
eliminated. Just use unsweetened red grape juice, a good quality sherry or
red wine vinegar, and a touch of sweet butter. Margarine can be used, but
butter adds a velvety touch that softens the fruity tang of the vinegar.

1. Preheat oven to 375 F and spray a Dutch oven lightly with cooking spray.
Melt butter over medium-high heat and saur~ onions about 3 minutes,
stirring often, until starring to brown. Add potatoes, carrots, turnips,
thyme, salt, and pepper. Saute, stirring, another 3 minutes. Add mushrooms
and continue to saute 3 minutes.

2. Stir in grape juice, stock, vinegar, and brandy extract. Put Dutch oven
in the oven and bake, uncovered, for 30 to 40 minutes, stirring ro
redistribute after 15 minutes.

3. When vegetables are render, transfer to stove top. In a small dish, stir
together cornstarch and water. Push vegetables to one side of pot, exposing
hot liquid in the bottom. Briskly stir in cornstarch mixture. Continue to
stir a few seconds, until liquid thickens and clears. Sprinkle parsley over
top and stir to coat vegetables with sauce.


PER SERVING: 183 CAL (23% from fat). 4g PROT, 5g FAT, 34g CARB. 405mg SOD,
11mg CHOL, 5.4g FIBER

By "Karen C. Greenlee" on Mar 13, 1999.

Recipe by: Veggie Life Magazine, November 1998, page 52



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