Pamela Anderson’s Vegetable Bourguignon is a hearty dish for cozy nights in

Cooking with wine always feels elegant and elevated. This Vegetable Bourguignon from my cookbook “I Love You: Recipes from the Heart” is hearty and satisfying for family dinners or for roasting around the fire on dark, moody days. And it’s always good to have leftovers.

Serve it with mashed vegetables – potatoes, parsnips or celery root (also known as celery). In this recipe, I use celery because I enjoy trying new things for my family. My dad had no idea he was eating mashed celery root instead of his regular potatoes for Sunday dinner… and he almost fainted when I told him. got it!

Vegetable Bourguignon with Mash

Servings: 6

Material

bourguignon

⅓ ounces (10 grams) dried porcini mushrooms

2½ cups (600 ml) boiling water

2½ tbsp extra-virgin olive oil

1 yellow onion, finely chopped

4 garlic cloves, finely chopped

2 large carrots, cut into pieces

2 celery stalks, cut into pieces

fine sea salt

1 tablespoon tomato paste

1 tablespoon flour

1 cup (240 ml) red wine

1 pound 10 ounces (750 grams) fresh mushrooms (any type), thinly sliced

6 sprigs thyme

1 sprig henna

2 bay leaves

½ small bunch (about 100g) lacinato kale, center ribs removed, leaves chopped

1 tablespoon balsamic vinegar

freshly ground black pepper

chopped flat-leaf parsley for garnish

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mash

3½ pounds (1.6 kg) celery (about 2)

6 garlic cloves, chopped

¼ cup (50 g) plant butter

3 tbsp plantain sour cream

fine sea salt

freshly ground black pepper

guidance

Make Bourguignon:

Preheat oven to 350°F (180°C). Place the dried porcini mushrooms in a small, heat-resistant bowl and pour boiling water over them. Set aside to soak while cooking vegetables.

heat olive oil in a dutch Oven or other heavy bottomed vessel over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, about 5 minutes. Add the garlic and cook for 1 minute, stirring constantly. Add the carrots, celery and ½ teaspoon salt and cook, while stirring occasionally, until the vegetables become soft.

Add tomato paste and flour and cook for a minute. Add the wine, stir and scrape the bottom of the pot to loosen the golden bits. Mix the soaking liquid from the porcini mushrooms with the chopped fresh mushrooms (chop the porcini immediately and add them as well). Tie the thyme, rosemary and bay leaves into a small bundle with a piece of twine and add to the pot. Cover the pot and place in the oven to cook until the vegetables are very soft and the stew has thickened slightly, 20 to 30 minutes.

Meanwhile, make the mash:

Peel the celery and cut it into big pieces. Place them in a medium saucepan with the garlic and cover with cold water. Bring to a boil and cook, uncovered, until tender when pierced with a fork, about 15 minutes. Drain. Return the drained parsley and garlic to the pot, add the vegetable butter and plant sour cream and mash until smooth and creamy. Season with salt and pepper to taste.

Remove the Bourguignon from the oven. Add the kale, cover the pot, and return to the oven to cook for about 10 minutes, until the kale is soft. Add vinegar and add black pepper and ½ teaspoon salt. Taste and add a little more pinch of salt if you like.

Serve Bourguignon with celeriac mash garnished with chopped parsley.

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Pamela AndersonThe author of “I Love You: Recipes from the Heart,” is an actress, activist, and lifelong cook and homemaker.

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Excerpted from “I Love You” by Pamela Anderson. copyright (Copyright) 2024 by Anderson Media Company, LLC. Used with permission from Vorousius, an imprint of Little, Brown and Company. new yorkNY. All rights reserved.

https://www.hachettebookgroup.com/titles/pamela-anderson/i-love-you/9780316573511/?lens=voracious