Ep 3 - F&F Review: Beet Bourguignon Recipe! (Vegetarian)
Our third episode of the Film and Food Podcast saw Chris and his lovely wife Beth give a Film and Food review of the 2009 film Julie & Julia!
For this episode we went all out and made TWO film-inspired recipes! The first one, the traditional Beef Bourguignon can be found at The Cookbook section of our website.
This recipe is an equally delicious vegetarian version, so presenting Beet Bourguignon!
Recipe Commitment: Medium
Compared to the more time consuming beef version, this is an achievable luxury weeknight meal, and you don't even need the oven!
Special Equipment: An oven-proof casserole dish with a lid is necessary for this dish.
2 medium onions
4 cloves of garlic
8 small to medium beetroots (or 3 large ones)
4 bay leaves
A few sprigs of fresh thyme
1 bottle of good French wine (you won't use all of it but you need enough to fill your dish, which will be different for everyone - and the leftover wine will be great to drink!)
500ml good vegetable stock
2 tbs tomato paste
1. Peel beetroots and chop beetroot into medium size chunks. Peel parsnips and chop into finger length pieces. Chop onions. Peel and crush garlic.
2. Add a good portion of olive oil to the casserole dish and cook onion and garlic for ten minutes on a medium heat. Add beetroots and parsnips, cook for 2-3 minutes whilst stirring.
3 Add the herbs, wine, stock and tomato puree and bring to a gentle simmer on the stovetop. Simmer for 30-60 minutes until the beetroot is soft.
4. While the pot is simmering, peel and roughly chop the mushrooms and peel and dice the shallots. Cook on a skillet at medium heat until brown.
5. When the beetroot is cooked, turn off the heat and remove the dish from the pot. Add the cooked mushrooms and shallots to the dish.
6. Serve and enjoy the rich flavours!
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