Mushroom bourguignon and parsnip rosti
https://www.coop.co.uk/recipes/mushroom-bourguignon-and-parsnip-rosti
This rich stew is so satisfying. Use any red wine you happen to have
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Feeds
6
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Ready in
1 hour
20 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 33g
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Ingredients
- For the parsnip rosti:
- 400g Co-op British parsnips, grated
- 2 medium baking potatoes (about 300g), peeled and grated
- 1 tbsp Co-op plain flour
- 1 Co-op British egg, beaten
- 30g Co-op unsalted butter, melted
- For the bourguignon:
- 25g Co-op unsalted butter
- 2 tbsp Co-op olive oil
- 750g mixed mushrooms, halved or quartered
- 3 red onions, cut into wedges
- 3 large Co-op British carrots, sliced into 1cm discs
- 2 garlic cloves, crushed
- 1 tbsp Co-op Italian tomato purée
- 1 tbsp Co-op plain flour
- 500ml Co-op Fairtrade Merlot
- 200ml vegetable stock, made with ½ stock cube
- ½ x 25g pack flat leaf parsley, roughly chopped
Method
- To make the rösti, put the grated parsnip and potato in a clean tea towel and squeeze out as much water as you can. Tip into a bowl with the flour, egg and melted butter, then season and mix well.
- Heat a large nonstick frying pan over a medium heat, add the rösti mixture and press down with a spatula. Cook for 6-8 mins, until golden underneath. Put a plate on top of the pan, flip over, then slide the rösti back into the pan and cook the other side for 6-8 mins. Keep warm.
- For the bourguignon, heat half the butter and half the oil in the same pan, add the mushrooms and fry for 6-8 mins, until golden. Set aside.
- Heat the remaining oil and butter in a casserole dish, and cook the onion and carrot for 8 mins, until softened. Add the garlic and cook for 2 mins, then add the tomato purée. Stir in the flour, mix well, then add the wine and simmer for 2 mins. Stir in the stock and simmer for another 15-20 mins until thickened.
- Return the mushrooms to the pan to heat through, with most of the parsley. Serve the rösti on the bourguignon, topped with the remaining parsley.
