Page 66 - TOH_Edition16

DICKERMAN FAMILY – NORTHFIELD, MA
“This recipe has the umami taste; it’s pleasant and savory. My girlfriend Jeanne made this for me, [and soon] I was making it every week for all my family to try. I couldn’t get enough of it.” CINDY DICKERMAN
VEGETARIAN BOURGUIGNON
INGREDIENTS
3 tbsp. butter, divided
1 tbsp. extra virgin olive oil
2 ribs celery, sliced
1 medium onion, chopped
1 cup chopped parsnips, 1⁄2 inch
1 cup chopped carrots, 1⁄2 inch
1 lb. small white mushrooms, sliced
3 cloves garlic, minced 1 bay leaf
1⁄2 tsp. dried thyme
1⁄2 tsp. ground black pepper, divided
1⁄2 tsp. salt, divided
2 tbsp. tomato paste
1 tbsp. all-purpose flour 1 1⁄2 cups dry red wine
1⁄4 cup brandy (optional)
1 1⁄2 cups low-sodium vegetable broth
66