Deserted on an island and served one meal for the rest of my sand filled days—Vegetable Bourguignon.
I still can’t spell “Bourguignon” but love these ingredients and especially the woman behind the making. Would Julia Child approve of vegetables in place of boeuf? I don’t know but hanging on her every explaining word, I wish.
Vegetables in place of meat, my mom says never. With spice, sauce and method—I holla, absolutely! This meal is no exception.
Why Vegetable Bourguignon
- Reminiscing, channeling and watching Julia Child’s a good way to spend the day.
- Vegetables at their best and most flavorful.
- This meal comes together savory quick with an Instant Pot.
- Last meal good!
Key Ingredients & Method
Vegetables and Greens – Without meat using a whole chopped onion along with mushrooms, lots of carrots and kale adds substance to the sauce. Dave commented with how hearty, he doesn’t notice or miss the meat.
Soy Sauce & Smoked Paprika – Julia Child used both beef and bacon in her famous dish. As a substitute for bacon’s smokiness—combine soy sauce, smoked paprika (along with other listed spices), then sauté into the vegetables.
Red Wine – adds unmatched depth and flavor to meals. If unable to include, I understand as the full amount of alcohol takes a long time to cook out.
Bay Leaf – I made this recipe with and without; if you have, the leaf adds an extra layer of flavor.
“You don’t have to cook fancy or complicated masterpieces, just good food from fresh ingredients.”
– Julia Child
Instant Pot So Easy, Easy
Saute garlic and onions.
Add spice, sauce, wine/broth, remainder of vegetables and potato mixture.
Seal and cook.
Add greens and stir.
Mash potato mix.
Dinner is served.
“Always remember; If you’re alone in the kitchen and you drop the lamb, you can always just pick it up. Who’s going to know.”
– Julia Child
Potato/Cauliflower Mash
I first made Vegan Richa’s version and savored every incredible bite. With both being ready at the same time, she cooks the potato and cauliflower with the Bourguignon. My mind, blown.
I only have the silver rack that came with the Instant Pot, so after preparing the Bourguignon, place a (steam basket if you have) or the silver rack atop, then add the cubed potato and cauliflower.
Amazing time saving tip!
***
“I think careful cooking is love, don’t you?”
– Julia Child
Bon Appétit!
“You are the butter to my bread and the breath to my life.”
– Julia Child
Vegetable Bourguignon
Ingredients:
- 2 teaspoons olive oil
- 1 medium yellow onion - chopped
- 6 cloves garlic - minced
- 1 Tablespoon fresh thyme - or ¾ teaspoon dried
- 2 teaspoons dried parsley
- 1 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1 Tablespoon soy sauce
- 2 teaspoons tomato paste
- 1/2 cup low sodium vegetable broth
- 1/3 cup red wine
- 2 cups carrots - 1/4" sliced
- 8 ounces cremini mushrooms - thick sliced or quartered
- 1 bay leaf
- 1 Tablespoon cornstarch - or flour/arrowroot
- 1 Tablespoons cold water
- 1 cup kale - or spinach
- 1 teaspoon salt
- black pepper
Mashed Potato/Cauliflower
- 1 medium potato - cut into small cubes
- 1½ cups cauliflower florets
- ½-1 Tablespoon unsalted butter
- 2-3 Tablespoons milk - any kind
- 1/4 teaspoon parsley
- salt, pepper, cayenne to taste
Instructions
- Set Instant Pot to "sauté." After about a minute or 2 minutes, add olive oil and swirl to coat. After another minute, add onions, minced garlic and a generous pinch of salt. Cook until softened and beginning to brown, then add thyme, parsley, garlic powder smoked paprika and a couple cracks of black pepper. Stir until fragrant, about 30-60 seconds, then add soy sauce and tomato paste and stir for an additional 30-60 seconds.
- Add broth, red wine, carrots and mushrooms. Give the mixture a good stir, then gently press a bay leaf just below the surface.
- Add a steamer basket or metal rack atop the vegetable mixture, then add the potatoes and cauliflower.
- Secure the lid. Set the valve to "seal." Press the "cancel" button, then select "manual." The time will show 35 minutes on normal and high temperature. Decrease the time to 9 minutes.
- Once the timer sounds, allow pressure to release naturally. Open the lid and remove the steamer, transferring the potato/cauliflower mix to a medium bowl; cover. Discard the bay leaf.
- Meanwhile, return the Instant Pot back to "sauté" and combine 1 Tablespoon cornstarch/flour/arrowroot with 1 Tablespoon cold water. Mix well, then add to the vegetable mixture and stir well. While waiting to determine if the sauce has thickened enough, add greens, black pepper and salt to taste. If the sauce remains too thin, add another 1:1 ratio of cornstarch/cold water.
- For mash:To the potato/cauliflower mix, add butter, salt, pepper and cayenne. Using a masher or fork, smash until desired consistency, while adding necessary milk. Stir in parsley. Taste, are the "potatoes" to your liking?Spoon Bourguignon over the top, garnish; dinner is served.
Notes
- Baby bella or white mushrooms work well in this recipe too.
- Vegetable Bourguignon best keeps in the refrigerator for about three days.
- The recipe can be doubled, then add a couple extra minutes to the cook time.
- All potatoes or cauliflower can be used for the mash as well.
Jen, That looks heavenly! I rarely eat meat and this is a perfect substitute. I just need to lower the sodium.
Love you,
Dixie
Thank you Dixie! I hope you make, as the meal is unbelievable! If so, let me know how you like. Happy Mother’s Day to a mom of many beautiful souls ♥️