Meatless 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.

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.

Energy120,06 kcal

Protein3,32 g

Fat5,3 g

of which saturated0,92 g

Carbohydrates9,87 g

Dietary fibre2,63 g

Salt0,47 g

Average weight: 540 g