200°C · 15-30 minAllergens
Lactose
Selderij
Ei
Sulfiet
MosterdMeatless Bourguignon
Inspired by a recipe from Eva Posthuma de Boer, this bourguignon is packed with various vegetables and contains no meat. With a lot of love, time, and attention, we prepare this dish, which smells wonderful and is full of flavour after hours of simmering. Served with fluffy mashed potatoes and a salad featuring a boiled egg and a fresh homemade dressing.
Meatless Bourguignon
Mushrooms, courgette, celery, celeriac, carrot, fennel, white onion, cucumber, radish, garlic, potato, Jonagold apple, fresh bay leaf, parsley, thyme, silver onions, smoked paprika, smoked salt, fresh free-range egg, milk, Dijon mustard, brandy, red wine, organic vegetable stock, rapeseed oil, homemade dressing (sunflower oil, pasteurised free-range egg, white wine vinegar, Dijon mustard, vegetable stock, Tabasco, curry, pepper and salt), homemade mayonnaise (sunflower oil, pasteurised free-range egg yolk, Dijon mustard, white wine vinegar, salt), pepper and salt, sunflower oil.
Allergens: alcohol, ei, koemelk, lactose, mosterd, selderij, sulfiet.
Microwave
Heat the bourguignon and the mash loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the salad and egg (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the bourguignon and the mash covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the salad and egg (cold). Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 540 g