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Heirloom Bean Bourguignon with Celery Root Mash From Amy Chaplin's At Home in the Whole Food Kitchen

Author - Gena Hamshaw
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Ingredients

Roasted vegetable stock:

  • 1 medium onion cut in 1-inch dice
  • 2 large heads garlic separated (about 20 unpeeled cloves)
  • 2 large carrots cut in 1-inch dice
  • 2 medium parsnips cut in 1-inch dice
  • 2 medium turnips cut in 1-inch dice
  • 6- inch piece burdock root cut in 1-inch dice
  • 6 sprigs thyme
  • 4 sprigs sage
  • 2 large sprigs rosemary
  • 3 tablespoons extra virgin olive oil
  • 3/4 teaspoon sea salt
  • 8 cups filtered water divided
  • 4 stalks celery with leaves chopped
  • 4 bay leaves
  • 6 large sprigs parsley
  • Stems from 2 pounds crimini mushrooms from the bourguignon

Bourguignon:

  • 1 cup Christmas lima beans sorted and soaked 12-24 hours in at least 3 cups filtered water
  • 2- inch piece kombu
  • 3 bay leaves
  • 4 cups + 2 tablespoons filtered water divided
  • 15 sun-dried tomatoes not oil packed--about 1/2 cup
  • 1 cup boiling filtered water
  • 1 1/4 cups full-bodied red wine
  • 2 tablespoons mirin
  • 1 tablespoon tamari plus more to taste
  • 2 pounds crimini mushroom caps stems removed and used above, cut in 1/4-inch slices (about 10 cups)
  • 5 tablespoons extra virgin olive oil divided
  • Sea salt
  • Freshly ground black pepper
  • 8 medium shallots cut in 1/4-inch slices
  • 3 garlic cloves minced
  • 1 tablespoon minced fresh thyme
  • 2 medium carrots roll cut in 1/2-inch pieces
  • 3 tablespoons kuzu or arrowroot
  • Chopped fresh parsley to serve

Celery Root Mash:

  • 2 large celery root 2 1/2 pounds, peeled and cut into 3/4-inch dice
  • 5 large waxy potatoes 3 pounds, peeled and cut into 1 1/2 inch dice
  • 1 teaspoon sea salt plus more to taste
  • 3 tablespoons extra virgin olive oil
  • Freshly ground black pepper

Instructions

Make the stock:

  • Preheat oven to 400F. Place onion, garlic, carrots, parsnips, turnips, burdock, thyme, sage, rosemary, olive oil, and salt in a large bowl; toss to combine. Divide between two baking dishes and roast for 1 hour, stirring every 20 minutes. Remove from oven and drizzle each pan with 1/2 cup water to deglaze. Scrape vegetables and any juice into a large pot, and add celery, bay leaves, parsley, mushroom stems, and remaining water; bring to a boil over high heat. Cover pot, reduce heat to low, and simmer for 1 1/2 hours. Remove from heat, strain stock, and compost vegetables. You should have 5 cups stock. Set aside, or if you are making this ahead of time, allow it to cool, pour it into jars, and then refrigerate until you're ready to use it. Stock will keep in the fridge for up to three days.

Make the bourguignon:

  • Rinse and drain beans. Place in a medium pot with kombu, bay leaves, and 4 cups water; bring to a boil over high heat. Cover pot, reduce heat to low, and simmer until beans are soft and creamy in center but not falling apart. Check beans at 45 minutes, then every 10 to 15 minutes until they're cooked. Remove and compost the kombu and bay leaves. Drain beans and place in a medium bowl; set aside.
  • While beans cook, soak sun-dried tomatoes in 1 cup boiling water for 30 minutes. Drain and cut into 1/4 inch slices. Add to drained beans along with red wine, mirin, and tamari; stir well. Set aside to marinate while you roast the mushrooms, or if you are making this ahead of time, allow to cool, and refrigerate until you're ready to use.
  • Preheat oven to 400F. Line 2 rimmed baking sheets with parchment paper. Place mushrooms in a large bowl with 3 tablespoons olive oil, 1/4 teaspoon salt, and a pinch of black pepper; toss to combine. Divide mushrooms between lined baking sheets and spread out in a single layer. Roast for 20 minutes, stir, and continue roasting for another 10 to 15 minutes, or until all liquid is released and mushrooms begin to brown. Remove from oven and set aside.
  • Warm remaining 2 tablespoons olive oil in a large pot over medium heat. Add shallots, and saute for 5 minutes, or until golden. Add 1/4 teaspoon salt and reduce heat to low; cover the pot and cook for 5 minutes, or until softened. Remove lid, stir in garlic and thyme, and cook for another 2-3 minutes. Add carrots, beans, sun-dried tomatoes with their marinade, and reserved stock; bring to a boil over high heat. Cover pot, reduce heat to low, and simmer for 30 minutes. Add roasted mushrooms; continue cooking uncovered for another 30 minutes, or until the flavors have married and bourguignon tastes rich and flavorful.
  • Dissolve kuzu in remaining 2 tablespoons filtered water and slowly drizzle into simmering stew. Stir constantly until mixture thickens slightly and begins to simmer again. Season to taste and remove from heat. Sprinkle with parsley, and serve with Celery Root Mash (method below).

To prepare the celery root mash:

  • Place celery root, potatoes, and salt in a large pot. Add enough water to cover vegetables, and bring to a boil over high heat. Cover pot, reduce heat to low, and simmer for 15 minutes or until potatoes and celery root are soft but not falling apart. Drain of all cooking liquid, and return celery root and potatoes to pot. Add olive oil and mash with a potato masher till completely smooth. Season to taste with salt and pepper, and serve warm.

From At Home in the Whole Food Kitchen by Amy Chaplin, © 2014 by Amy Chaplin. Photographs © 2014 by Johnny Miller. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications Inc., Boston, MA. www.roostbooks.com