Veggie Bourguignon
Today we have a vegetarian recipe from @tinastausendschoen: Veggie Bourguignon made with Vitavit® Premium .
With the Vitavit® Premium pressure cooker from Fissler, cooking time can be reduced by up to 70% compared to a conventional saucepan. This results in energy savings of up to 50%. Valuable vitamins and aromas are also preserved during pressure cooking. The Vitavit® Premium is sustainably manufactured in Germany from up to 90% stainless steel and features user-friendly and safe design elements such as four cooking levels, including a pressureless steam cooking setting, a cooking crown with a traffic light indicator, a Novogrill® surface for frying and searing with a grill effect, and a locking indicator.
Have fun trying it out!
20 min
Total Time
10 min
Cooking Time
10 min
Preperation Time
Ingredients
| 3 tbsp | olive oil |
| 3 | Onions, cut into large wedges |
| 2 | Carrots, peeled, in thumb-sized pieces |
| 2 | Parsnips, peeled, in thumb-sized pieces |
| 4 | medium-sized beetroot, peeled, quartered |
| 400 g | brown mushrooms, quartered depending on size |
| 2 | Garlic cloves, peeled, whole |
| 3 tbsp | tomato paste |
| 2 tbsp | flour |
| 400 ml | dry red wine |
| 600 ml | Vegetable stock |
| 2 | Bay leaves |
| 3 | Sprigs of thyme |
| Salt & Pepper | |
| 1/2 tsp | Locust bean gum |
| 400 g | Potatoes, peeled, roughly diced |
Instructions
Step 1 of 7:
Heat the olive oil in the Fissler Vitavit® pressure cooker, add the tomato paste, onion, and mushrooms, and sear over high heat. Add the carrots, garlic, parsnips, and beetroot and briefly roast them as well.
Step 2 of 7:
Sprinkle the flour over it and stir briefly once.
Step 3 of 7:
Deglaze with the wine and stock, then add the thyme and bay leaves. Place the potatoes in the insert and set it into the pot.
Step 4 of 7:
Close the pressure cooker and select cooking level 1. Heat on the highest stove setting until the temperature ring reaches "yellow". Then reduce the heat and cook for 8 minutes with the temperature ring in the "green" zone.
Step 5 of 7:
Remove the pressure cooker from the heat and release the steam. Open the pot and carefully remove the potatoes.
Step 6 of 7:
Press the potatoes into lukewarm milk, add the butter, and whisk together. Season with salt and pepper.
Step 7 of 7:
Stir the locust bean gum with a little liquid and slowly pour it into the Bourguignon. Stir well and season with salt and pepper.
