189min 4 ppl
Burgundian Root Vegetable Matelote
80 minutes
4 people
Hardover 60 min or 12+ steps
80 min · 10 steps
Hard: over 60 min or 12+ steps
420 kcalper person
Protein 8g
Carbs 48g
Fats 16g
About this dish
A Burgundian-style root vegetable stew earns its depth by building a proper lardons-free base — blooming aromatics in browned butter, using a full bottle of serious red wine reduced with a bouquet garni, and finishing with a beurre manié to achieve the glossy, clingy sauce that defines a true matelote.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Carrotspeeled and cut into 4cm batons3 medium
- Parsnipspeeled and cut into 4cm batons2 medium
- Turnipspeeled and cut into 3cm wedges2 medium
- Celeriacpeeled and cut into 3cm cubes300 g
- Small waxy potatoeshalved200 g
- Chestnut mushroomsquartered200 g
- Pearl onions or shallotspeeled and left whole12 small
- Garlic cloveslightly crushed4 cloves
- Flat-leaf parsleyfinely chopped, to serve1 small bunch
Dairy & Eggs
- Unsalted butterdivided60 g
Tins & Jars
- Tomato Purée2 tbsp
Dried Goods
- Plain flour1 tbsp
- Caster sugar1 tsp
- Crusty bread or buttered egg noodles to serve
Spices & Seasonings
- Bouquet garni2 bay leaves, 4 thyme sprigs and a small bunch of flat-leaf parsley stalks, tied1 bundle
- Salt and freshly ground black pepperto taste
Oils & Condiments
- Full-bodied red winesuch as Burgundy or Côtes du Rhône750 ml
- Vegetable stock300 ml
- Olive oil2 tbsp
Utensils
- Large heavy-based casserole
- Slotted spoon
- Fork (for beurre manié)
- Chef's knife
- Cutting board
Method
1
Peel and cut all root vegetables (carrots, parsnips, turnips, celeriac, potatoes) to the sizes listed. Quarter the mushrooms, peel the pearl onions, and crush the garlic. Make the bouquet garni. Measure out the wine and stock.
Approx. 12 minutes
2
Heat 20g of the butter and the olive oil in a large heavy-based casserole over medium-high heat until the butter foams and just begins to smell nutty. Add the pearl onions and cook, turning occasionally, for 8 minutes until golden and caramelised on all sides. Remove with a slotted spoon and set aside.
Approx. 8 minutes
3
Add the mushrooms to the same pan in a single layer and cook without stirring for 4 minutes until deeply browned. Remove and set aside with the onions.
Approx. 4 minutes
4
Reduce the heat to medium. Add another 20g of butter to the pan and add the carrots, parsnips, turnips, celeriac and potatoes. Cook, stirring occasionally, for 8 minutes until the edges take on a light golden colour.
Approx. 8 minutes
5
Add the garlic, tomato purée and sugar to the pan and cook, stirring constantly, for 2 minutes until the purée darkens slightly and smells fragrant.
Approx. 2 minutes
6
Pour in the red wine, scraping up all browned bits from the base of the pan, then add the vegetable stock and nestle in the bouquet garni. Season generously with salt and pepper.
Approx. 3 minutes
7
Bring the liquid to a vigorous boil and cook uncovered for 10 minutes to drive off the harsh alcohol and begin concentrating the sauce.
Approx. 10 minutes
8
Reduce the heat to a gentle simmer, return the pearl onions to the pot, cover partially, and cook for 25 minutes until the root vegetables are completely tender when pierced with a knife.
Approx. 25 minutes
9
Mash together the remaining 20g of butter and the plain flour with a fork until a smooth paste (beurre manié) forms. Return the browned mushrooms to the casserole, then whisk in the beurre manié a little at a time over medium heat and cook for 5 minutes, stirring, until the sauce is glossy and coats the back of a spoon.
Approx. 5 minutes
10
Remove and discard the bouquet garni. Taste and adjust seasoning. Ladle into warmed wide bowls, scatter generously with chopped parsley, and serve immediately with crusty bread or buttered egg noodles.
Approx. 3 minutes
