Bourguignon of Chestnuts, Mushrooms and Roasted Garlic

by

Kelly Rossiter Photo
Kelly Rossiter

Difficulty level Easy

Even though Meryl Streep didn't win the Best Actress Oscar for Julie and Julia, the movie was a lot of fun and Streep captured the joie de vivre of Child and her deep love of food and cooking. If you think about food even half as much as I do, this was the movie to see this year, just as Ratatoille was a few years ago.

Of course, the dish that comes to mind first in connection with Julia Child (at least for me), is her boeuf bourguignon. I made that fantastic dish this past January after my husband gave me a Le Creuset enameled cast iron dutch oven for Christmas. It seemed a bit soon to make it again, and in any case I thought a vegetarian version might be in order. I made a mushroom bourguignon a few years ago, but this recipe is a bit different with the addition of chestnuts. My husband loved the meatiness of the chestnuts and didn't miss the beef at all.

Of course, chestnuts are in season in the fall, so I bought these dried from Seth at Forbes Wild Foods at my farmers' market. You can also buy chestnuts in jars, but just be careful not to buy those that are sweetened.This recipe was a real treat and got even better after sitting for a day or two. I made this whole thing in my dutch oven and didn't bother with a separate roasting pan. I served it over couscous, but mashed potatoes would be delicious with it.

INGREDIENTS

150g cooked whole chestnuts
4 tablespoon olive oil
1 bulb garlic, peeled and cloves left whole
1 cup small onions or shallots, peeled and halved
1 small celeriac, peeled and chopped into bite sized pieces
3 ‑ 4 sticks celery, peeled and chopped
1 lb cremini and button mushrooms, stalks removed
2 bay leaves
Sprig of fresh rosemary
1 tablespoon fresh thyme
Salt and pepper to taste
1/2 cup red wine
1 tablespoon tamari
1 tablespoon tomato puree
4 cups vegetable stock

PREPARATION:

  1. Preheat oven to 400F. Use a large, deep baking tray, big enough to take all the vegetables. Heat the olive oil in the baking tray. Add the garlic cloves and onions and roast for 15 minutes. Add the celeriac and celery and stir well and road for another 30 minutes.
  2. At this point carefully tip all the vegetables into a large ovenproof casserole dish with a lid. Stir in the cooked chestnuts, mushrooms and herbs and season to taste. Add the wine, tamari, tomato puree and stock. Stir well to combine. Reduce the heat to 350F and continue to cook for a further 2 hours or simmer gently on the top of the stove for 1 hour. Stir occasionally to prevent vegetables sticking. Check for seasoning before serving.

    Adapted from the website Allottment 2 Kitchen

This recipe appears in: Vegetable Side Dish

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