Name: Winter Vegetables Bourguignonne
Prep time: 30 min
Total time: 4 h
Yield: 6
Cuisine: American
Ingredients: 1 tb Cornstarch; 2 md Turnips peeled and Cut into 1-inch chunks; 2 tb Butter or vegetable oil; 8 oz Unsweetened red grape juice; 1 1/2 ts Dried thyme leaves; 1/4 c Chopped parsley; 1/4 c Sherry or red wine vinegar; 1/2 ts Non-alcoholic brandy extract; 1 pint Pearl onions peeled; 3 Carrots peeled, and Cut into 1-inch chunks; Salt and pepper; 8 oz Button mushrooms halved; 1/2 c Vegetable stock; 2 tb Water; 3 md Red-skinned potatoes Cut into 1-inch chunks; Cooking spray

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INGREDIENTS

1 tb Cornstarch
2 md Turnips ; peeled and Cut into 1-inch chunks
2 tb Butter ; or vegetable oil
8 oz Unsweetened red grape juice
1 1/2 ts Dried thyme leaves
1/4 c Chopped parsley
1/4 c Sherry ; or red wine vinegar
1/2 ts Non-alcoholic brandy extract
1 pint Pearl onions ; peeled
3 Carrots ; peeled, and Cut into 1-inch chunks
Salt and pepper
8 oz Button mushrooms ; halved
1/2 c Vegetable stock
2 tb Water
3 md Red-skinned potatoes ; Cut into 1-inch chunks
Cooking spray

Servings

INSTRUCTIONS

Makes 6 servings Red wine, normally used in this hearty braised stew, can easily be eliminated. Just use unsweetened red grape juice, a good quality sherry or red wine vinegar, and a touch of sweet butter. Margarine can be used, but butter adds a velvety touch that softens the fruity tang of the vinegar. 1. Preheat oven to 375 F and spray a Dutch oven lightly with cooking spray. Melt butter over medium-high heat and saur~ onions about 3 minutes, stirring often, until starring to brown. Add potatoes, carrots, turnips, thyme, salt, and pepper. Saute, stirring, another 3 minutes. Add mushrooms and continue to saute 3 minutes. 2. Stir in grape juice, stock, vinegar, and brandy extract. Put Dutch oven in the oven and bake, uncovered, for 30 to 40 minutes, stirring ro redistribute after 15 minutes. 3. When vegetables are render, transfer to stove top. In a small dish, stir together cornstarch and water. Push vegetables to one side of pot, exposing hot liquid in the bottom. Briskly stir in cornstarch mixture. Continue to stir a few seconds, until liquid thickens and clears. Sprinkle parsley over top and stir to coat vegetables with sauce. LACT0/VEGAN PER SERVING: 183 CAL (23% from fat). 4g PROT, 5g FAT, 34g CARB. 405mg SOD, 11mg CHOL, 5.4g FIBER By "Karen C. Greenlee" on Mar 13, 1999. Recipe by: Veggie Life Magazine, November 1998, page 52

NOTES

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Winter Vegetables Bourguignonne

1 tb Cornstarch 
2 md Turnips peeled and Cut into 1-inch chunks
2 tb Butter or vegetable oil
8 oz Unsweetened red grape juice 
1 1/2 ts Dried thyme leaves 
1/4 c Chopped parsley 
1/4 c Sherry or red wine vinegar
1/2 ts Non-alcoholic brandy extract 
1 pint Pearl onions peeled
3  Carrots peeled, and Cut into 1-inch chunks
  Salt and pepper 
8 oz Button mushrooms halved
1/2 c Vegetable stock 
2 tb Water 
3 md Red-skinned potatoes Cut into 1-inch chunks
  Cooking spray

Makes 6 servings    Red wine, normally used in this hearty braised stew, can easily be  eliminated. Just use unsweetened red grape juice, a good quality sherry or  red wine vinegar, and a touch of sweet butter. Margarine can be used, but  butter adds a velvety touch that softens the fruity tang of the vinegar.    1. Preheat oven to 375 F and spray a Dutch oven lightly with cooking spray.  Melt butter over medium-high heat and saur~ onions about 3 minutes,  stirring often, until starring to brown. Add potatoes, carrots, turnips,  thyme, salt, and pepper. Saute, stirring, another 3 minutes. Add mushrooms  and continue to saute 3 minutes.    2. Stir in grape juice, stock, vinegar, and brandy extract. Put Dutch oven  in the oven and bake, uncovered, for 30 to 40 minutes, stirring ro  redistribute after 15 minutes.    3. When vegetables are render, transfer to stove top. In a small dish, stir  together cornstarch and water. Push vegetables to one side of pot, exposing  hot liquid in the bottom. Briskly stir in cornstarch mixture. Continue to  stir a few seconds, until liquid thickens and clears. Sprinkle parsley over  top and stir to coat vegetables with sauce.    LACT0/VEGAN    PER SERVING: 183 CAL (23% from fat). 4g PROT, 5g FAT, 34g CARB. 405mg SOD,  11mg CHOL, 5.4g FIBER    By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.    Recipe by: Veggie Life Magazine, November 1998, page 52

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Nutrition

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Serving Size: 1 Serving (449g)
Recipe Makes: 6

Calories: 215
Calories from Fat: 40 (19%)

Amt Per Serving		% DV

	Total Fat 4.4g	6 %
	Saturated Fat 2.5g	13 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.3g
Cholesterol 10.2mg		3 %
Sodium 586.9mg		20 %
Potassium 975.1mg		26 %
Total Carbohydrate 38.8g		11 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 34g
Protein 4.5g		6 %
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Calories per serving: 215

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