36min 4 ppl
Provençal Root Vegetable Daube
122 minutes
4 people
Hardover 60 min or 12+ steps
122 min · 9 steps
Hard: over 60 min or 12+ steps
420 kcalper person
Protein 9g
Carbs 52g
Fats 11g
About this dish
Carrots, parsnips, turnips and celeriac slow-braised in red wine with orange and lemon zest, olives and capers, this vegan take on the classic Provençal daube develops the same deep, winey complexity as its meat-based ancestor — an overnight rest lets the flavours meld and the sauce turn glossy and rich.
Allergy Info
Celery, Sulphites
Diet Info
Vegetarian, Vegan
Ingredients
Fresh Produce
- Carrotspeeled, cut into 5 cm chunks4 medium
- Parsnipspeeled, cut into 5 cm chunks3 medium
- Turnipspeeled, cut into 3 cm wedges2 medium
- Celeriacpeeled, cut into 3 cm cubes300 g
- Waxy potatoespeeled, cut into 3 cm cubes2 medium
- Onionroughly chopped1 large
- Garlic clovespeeled, lightly crushed6 whole
- Celery stalkscut into 3 cm pieces2 whole
- Orange zest strip, pith removed1 wide strip
- Lemon zest strip, pith removed1 wide strip
- Flat-leaf parsleyleaves roughly chopped20 g
Tins & Jars
- Canned whole plum tomatoescrushed by hand400 g
- Vegetable stock250 ml
- Tomato paste2 tbsp
- Black olives (Niçoise or Kalamata), pitted100 g
- Capers, rinsed2 tbsp
Spices & Seasonings
- Bouquet garni (2 bay leaves, 4 sprigs thyme, 4 sprigs parsley, 1 sprig rosemary)1 bundle
- Black peppercorns, whole1 tsp
- Fine sea salt, plus more to taste1 tsp
Oils & Condiments
- Olive oil, extra virgin, plus extra to finish3 tbsp
- Full-bodied red wine750 ml
Utensils
- Heavy-bottomed Dutch oven or cocotte
- Vegetable peeler
- Kitchen twine
- Wooden spoon
Method
1
Peel and cut all the vegetables as specified. Crush the garlic cloves with the flat of a knife. Tie the bouquet garni herbs securely with kitchen twine. Remove the orange and lemon zest strips with a vegetable peeler, avoiding the white pith.
Approx. 20 minutes
2
Heat the olive oil in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering. Add the onion, celery and a pinch of salt and cook, stirring occasionally, until softened and lightly golden at the edges, about 8 minutes.
Approx. 8 minutes
3
Add the garlic and tomato paste and stir constantly for 2 minutes until the paste darkens slightly and smells sweet and caramelised.
Approx. 2 minutes
4
Add the carrots, parsnips, turnips and celeriac, turning to coat in the base. Cook, stirring occasionally, for 5 minutes until the vegetables take on a little colour at the edges.
Approx. 5 minutes
5
Pour in the red wine and increase the heat to high. Bring to a vigorous boil and cook for 10 minutes, scraping up any fond from the bottom of the pot, until the wine has reduced by roughly one third and the sharp alcohol smell has mellowed.
Approx. 10 minutes
6
Add the crushed tomatoes, vegetable stock, potatoes, orange zest, lemon zest, bouquet garni, peppercorns and 1 tsp salt. Stir to combine and bring back to a gentle boil. Reduce the heat to the lowest setting, cover tightly, and cook for 50 minutes until the root vegetables are completely tender when pierced with a skewer and the braising liquid has thickened to a rich, coating sauce.
Approx. 50 minutes
7
Remove the bouquet garni, orange zest and lemon zest. Stir in the olives and capers and cook uncovered for a further 10 minutes, allowing the sauce to reduce and the olives to warm through.
Approx. 10 minutes
8
Remove from the heat and allow the daube to cool completely, then cover and refrigerate overnight, or for at least 8 hours, to let the flavours meld.
Approx. 2 minutes
9
Reheat the daube gently over medium-low heat, stirring carefully to avoid breaking up the vegetables, until steaming throughout, about 15 minutes. Taste and adjust the salt. Finish with a generous drizzle of raw extra virgin olive oil and scatter with the chopped parsley before serving with crusty bread or soft polenta.
Approx. 15 minutes
