The perfect athlete’s meal! Carrots and parsnips combine with mushrooms in this vegetarian version of the French classic beef stew. You can substitute other root vegetables, such as turnips and rutabaga. Serve over whole-wheat pasta and top with chopped parsley or chives. Serves 5

Vegetable bourguignon

INGREDIENTS: ​

• 3 tablespoons butter, divided
• 1 tablespoon extra-virgin olive oil
• 2 stalks celery, sliced
• 1 cup chopped parsnip (1/2 inch/1.27mm)
• 1 cup chopped carrot (1/2 inch/1.27mm)
• 454g/1-pound mixed mushrooms, halved
• 1 large shallot, minced
• 3 cloves of garlic, minced
• 1 Bay leaf
• ½ teaspoon dried thyme
• ¾ teaspoon salt, divided
• ¾ teaspoon ground pepper, divided
• 2 tablespoons tomato paste
• 1 tablespoon all-purpose (plain) flour
• 1 ½ cups dry red wine
• ¼ cup cognac or brandy
• 1 ½ cups low-sodium vegetable or mushroom broth
• 1 ½ cups frozen pearl onions, thawed (or dice small white onions)

METHOD:​

1. Heat two tablespoons butter and oil in a large pot over medium-high heat. Add celery, parsnip and carrot; cook, stirring occasionally, until the vegetables start to soften, about 4 minutes. 
2. Reduce heat to medium and add mushrooms, shallot, garlic, bay leaf, thyme and ½ teaspoon each salt and pepper. Cook, stirring, until the mushrooms soften, about 5 minutes.
3. Stir in tomato paste; cook for 30 seconds. Sprinkle flour over the vegetables and cook, stirring for 30 seconds more. Add wine and cognac (or brandy); increase the heat to medium-high and cook, scraping up any browned bits, until the liquid is reduced by about half, 2 to 3 minutes.
4. Add broth and bring to the boil. Reduce heat to maintain a simmer, partially cover and cook until the vegetables are tender, about 10 minutes. Stir in onions. Return to a simmer and cook, stirring occasionally, for 5 minutes.
5. Remove from heat and stir in the remaining 1 tablespoon of butter and ¼ teaspoon each of the salt and pepper.