Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- A generous glug of rapeseed oil
- 2 large white onions, diced
- 5 cloves of garlic, minced
- 12 -15 medium/large beetroot, ends trimmed and cleaned (or peeled if preferred) then halved or quartered depending on size
- 250g baby carrots, ends trimmed
- 3 bay leaves
- 5 sprigs of fresh thyme
- 470ml of good quality red wine
- 1.5L vegetable stock
- 2 tablespoons Dijon mustard
- 4 tablespoons Marmite or Vegemite
- 250g pearl barley
- Several generous pinches of sea salt flakes
- Freshly ground black pepper
- A generous shake of white pepper
Garnish
- A generous glug of rapeseed oil
- 250g Girolle, Chanterelle or Oyster mushrooms
- A handful of sage leaves
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Method
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1Begin by gently heating the rapeseed oil in the Le Creuset 3-ply Stainless Steel Deep Casserole over a medium heat. Dice the onions and mince the garlic then add them to the casserole and cook over the medium heat, for 5-6 minutes until the onion turns translucent.
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2Next add the beetroot, carrots, bay leaves, thyme, red wine and vegetable stock. Once almost boiling add the mustard, Marmite and finally the pearl barley. Cook over a medium to low heat for at least thirty minutes adding extra stock should you need it and giving it a stir every ten minutes or so.
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3Next add the seasoning and cook for an additional 10 to 15 minutes.
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4In a large non-stick frying pan, heat a generous amount of oil on a low to medium heat, season with salt and pepper and once piping hot throw in the mushrooms, only turning once when they begin to darken and crisp up.
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5Once the mushrooms are cooked push to one side of the frying pan. Add the handful of sage leaves, (pre-picked from the stalk). Allow them to turn crispy in the pan, this should take around thirty seconds or so and then remove the pan from the heat.
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6Once the Bourguignon is ready, serve topped with crispy mushrooms and fried sage.
