1 tbsp oil
2 red onions
4 cloves of garlic
650g mushrooms (I used chestnut)
2 large parsnips
250ml red wine
1 vegetable stock cube
1 tbsp tomato paste
1 tsp mustard
1 tsp miso paste
half tsp of nutmeg
1 star anise
1 tsp finely chopped (or dried) rosemary
1 tsp finely chopped (or dried) thyme
1 tsp finely chopped (or dried) sage
3 tbsp yoghurt (I used unsweetened soya)
1 large beetroot
1 baking potato
2 large carrots
1 tbsp oil
Finely slice your onions and garlic.
Place in a saucepan over a medium heat with 1 tbsp of olive oil and a generous pinch of salt.
Cook for 5 to 7 minutes, until softened.
(If they begin to stick to the bottom of the pan, simply deglaze by adding small amounts of water.)
Slice your parsnips into small chunks and your mushrooms into medium sliced rounds.
Add the mushrooms and parsnips to the pan with the tomato paste, nutmeg and herbs.
Stir well for a couple minutes and then add your red wine, stir and leave for a couple minutes.
Now cover the mixture with boiling water.
Add your miso paste, mustard, star anise and vegetable stock, stir everything well.
Bring to a boil, and the reduce to a simmer for 25 minutes, stirring occasionally.
(If the bourguignon looks dry at any time, just keep adding small amounts of water, but be careful not to make it too runny.)
While the mixture simmers, begin to prepare your root vegetables by slicing your potato, carrot and beetroot into thin rounds and set to one side.
Once your 25 minutes are up, taste your bourguignon and season to preference.
By this time your parsnips should have cooked thoroughly and the mixture itself should be chunky with a thick rich saucy.
If too thin, add a little more water.
Add the yoghurt and kale, stir thoroughly.
Put you bourguignon mixture into a deep roasting dish and then proceed to layer your root vegetables on top.
Drizzle over oil, add a pinch of salt and pepper.
Bake for 30 minutes at 180 degrees celsius or until your root vegetables look golden and crispy.
Serve and enjoy! x