Mixed vegetables are braised in a red wine reduction and served over a velvety smooth yukon gold potato puree.
Wow, is that title a mouthful. I really tried to shorten it has much as possible but “Vegetables in Red Wine over Puree” just did not have the same ring to it. Technically this can be called a “bourguignon” or “burgundy” but in a traditional sense this is not either. I was always curious as to why many give “their” recipes traditional names when it is far from traditionally prepared. Anyway, this recipe turned out better than I could’ve imagined. I cooked up meat for Micah and baby bella mushrooms for me. The meaty-ness of the mushrooms is filling and adds the right amount of texture.
Speaking of texture, sweet pearl onions, crisp carrots, and crunchy celery make an appearance as well. After being sautéed for a few minutes the vegetables are left slightly crisp to be finished off in a sauce later on.
Speaking of that sauce… Red wine reduction, anyone? Almost an entire bottle of any red wine of choice acts as the base of this silky sauce. The sauce is reduced by half, all the alcohol cooks out, and what you’re left with is a concentrated savory sauce that is the perfect accompaniment to the braised vegetables and potato puree.
Yukon gold potatoes are slightly sweet with the most buttery texture. They are by far my favorite potato out there because they are so flavorful by themselves. To achieve the velvety texture that I was looking for I pureed them in my Vitamix with plenty of coconut milk and a few seasonings. I kept the seasoning simple because I wanted the flavor of the potato to come through. And it did, wow it did. I was eating the puree with a spoon straight out of the blender.
Anytime you put potatoes in a food processor or blender you need to be EXTRA careful to not blend them for too long. The starches in the potato will make the mixture extremely gummy and the texture will be less than desirable. With a Vitamix this process only takes a few seconds, pureeing the peel along with the potato to an incredibly smooth consistency. If you have a potato ricer, use it and completely skip the blending part!
This is the type of food I love to cook. Food that is nutritious, flavorful, and something you may find at an upscale restaurant. When you are craving comfort food, entertaining for guests, or simply want to impress someone, this is the recipe for you. If you live with a meat-eater like I do, chicken or beef are great options for this. Adding the meat back into the sauce will keep it from drying out.
I hope you enjoy this recipe as much as I do! If you make this recipe or any others on this site please link to me using the hashtag #thebeautifulbalance so I can see your creations!