Not-quite-spring-yet weather is making us crave hot comfort food. What better way to warm up then with a tasty stew, ragout or chili? For those who trying to cut back on meat and saturated fats, making those hearty dishes without meat can be challenging. But not to worry — this Roasted Vegetable Bourguignon recipe is not only full of fantastic savory flavors, but is also healthy and packed with nutrients that are great for your skin.
Mushrooms contain potassium, folate, biotin, and several B vitamins (including B6), which support the metabolic process for the growth of new skin cells. Fungi also contain copper (abundant in crimini mushrooms) that may help our bodies manufacture antioxidants to keep our skin healthy.
The root vegetables in this recipe contain vitamin C, which may help protect against wrinkles and sunspots. They also have a good amount of carotenes, potassium, folate, calcium that may increase energy and promote softer skin.
If you’d like to make the recipe gluten-free, omit wheat flour and use gluten-free flour. You can use different mushrooms to suit your taste and budget, and go with a fruitier wine for a sweeter end result or use grape juice for a non-alcohol version. You can also add sweet potatoes, roasted squash or roasted beets to add more sweetness.
Roasted Vegetable Bourguignon Recipe
Makes 4 servings – serving size: 3/4 cup
Ingredients:
- ½ Tbsp extra virgin olive oil; 1 Tbsp extra virgin olive oil; 1 Tbsp extra virgin olive oil (for different uses)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup carrots, peeled and medium diced
- 1 cup rutabaga, medium diced
- 1 cup parsnips, peeled, core removed, medium diced
- 2 cup onion, small diced
- 2 teaspoon garlic, minced
- 1 Tbsp whole wheat flour
- ½ Tbsp tomato paste
- 1 cup dry red wine
- 2 cups vegetable stock
- 1 teaspoon thyme, dry
- ¼ teaspoon marjoram, dry
- 1 bay leaf
- 2 Portabella mushrooms, remove gills, stem, peel flesh, and cut in half, thick slices
- 1 cup crimini mushrooms, washed, cut off stem at base, thick slices
Preheat oven to 400° F. In a small bowl, mix together ½ tablespoon olive oil, salt and pepper.
Toss cut carrots, rutabaga and parsnips, place on non-stick half pan and roast for 45 minutes or until caramelized. Set aside.
While vegetables are roasting, heat a large non-stick skillet, add 1 tablespoon olive oil and onions. Reduce heat and sauté onions until golden brown about 15 minutes.
While the onions are cooking, heat a medium sized non-stick skillet add 1 tablespoon olive oil and cook the mushrooms until golden brown. Once onions are caramelized, add garlic and cook until fragrant. Add flour and stir for 1-2 minutes to brown the flour, then add tomato paste and cook for a minute. Add wine, stock and herbs.
Bring to a boil, reduce heat and add roasted vegetables and mushrooms. Mix well and simmer until sauce reduces by 25%.
Serve over 100% whole grain brown rice for a warming, satisfying meal that you’ll love.
