Braised Winter Vegetables au Vin (Meat-Free Version of Coq au Vin) Recipe

Name: Braised Winter Vegetables au Vin (Meat-Free Version of Coq au Vin)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola oil, to cook; 1 tablespoon minced ginger; 1 tablespoon fermented black beans; 1 tablespoon minced Thai bird chiles; 12 cloves garlic, peeled, chopped; 2 diced red onions; 2 large carrots, 2-inch pieces; 2 stalks cut celery, 2-inch pieces; 2 heads fennel, cored and thickly sliced; 1 cup shaoxing wine; 1 bottle red wine; 3 large sweet potatoes, peeled, quartered; 3 large yukon gold potatoes, peeled, quartered; 2 cups chick peas; 2 bay leaves; 2 sprigs fresh thyme; 1/2 cup dark soy sauce; 4 cups vegetable stock, to cover; 4 baby bok choy, split; Salt and black pepper, to taste; Sliced scallions, for garnish; Leftover veggies au vin, from above; 1/4 cup creme fraiche; 1/4 cup leftover eggplant puree, from another recipe from this show

Servings: persons

Canola oil, to cook
1 tablespoon minced ginger
1 tablespoon fermented black beans
1 tablespoon minced Thai bird chiles
12 cloves garlic, peeled, chopped
2 diced red onions
2 large carrots, 2-inch pieces
2 stalks cut celery, 2-inch pieces
2 heads fennel, cored and thickly sliced
1 cup shaoxing wine
1 bottle red wine
3 large sweet potatoes, peeled, quartered
3 large yukon gold potatoes, peeled, quartered
2 cups chick peas
2 bay leaves
2 sprigs fresh thyme
1/2 cup dark soy sauce
4 cups vegetable stock, to cover
4 baby bok choy, split
Salt and black pepper, to taste
Sliced scallions, for garnish
Leftover veggies au vin, from above
1/4 cup creme fraiche
1/4 cup leftover eggplant puree, from another recipe from this show

1
In a hot stockpot coated with oil, brown ginger, black beans, chiles, garlic and onions for about 3 minutes.
2
Add carrots, celery and fennel.
3
Season.
4
Deglaze with wines and add the potatoes and chick peas.
5
Add the bay, thyme and soy sauce and check for seasoning.
6
Add vegetable stock to cover and bring to a slow boil.
7
Simmer for 1 to 1 1/2 hours until potatoes are fully cooked.
8
For the last 10 minutes of cooking, add the bok choy and check again for flavor.
9
In a large bowl, fill it with the vegetables and sauce.
10
Garnish
11
Place veggies in a food processor and puree.
12
Reheat puree in a saucepan.
13
Mix creme fraiche and eggplant puree together.
14
Ladle soup into a bowl and garnish with a dollop of creme fraiche mixed with eggplant puree.
15
Wine Recommendation: Domaine du Caillon, Chateauneuf du Pape, Cotes du Rhone, 1996

326

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Canola oil, to cook, 1 tablespoon minced ginger, 1 tablespoon fermented black beans, 1 tablespoon minced Thai bird chiles, and more.

Yes, Braised Winter Vegetables au Vin (Meat-Free Version of Coq au Vin) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Winter Vegetables au Vin (Meat-Free Version of Coq au Vin)

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