Autumn Roasted Vegetable Bourguignon With Cauliflower Garlic Mashed Potatoes
Ideally the day before, but as little as 2-3 hours before, rinse and drain beans. Place in a medium pot with kombu, bay leaf, and water to cover by a couple of inches. Bring to a boil over high heat. Reduce to a simmer and cover pot, simmering until beans are just beginning to soften, about 40-60 minutes. Drain beans and place in a medium bowl. Allow to cool slightly and then add sun dried tomatoes, red wine, mirin, and tamari and allow to marinate. Allow to cool fully and if preparing this a day ahead, refrigerate until you're ready to use.
Preheat oven to 425ºF. Line two rimmed baking sheets with parchment paper. Place butternut squash on one and carrots on the other. Drizzle with a bit of olive oil and roast until tender. Remove from oven and set aside.
While the vegetables are roasting, warm 2 teaspoons olive oil in a large pot over medium heat. Add mushrooms and sauté for 8-10 minutes or until just beginning to brown. Add celery and shallots and continue to sauté briefly. Stir in garlic and sauté for another minute or two, until fragrant. Stir in thyme. Add beans, with their marinade, reduce briefly, and then add enough stock to cover; bring to a boil, cover pot, reduce heat to low, and simmer for 15 minutes. Add carrots and squash and continue to simmer until the flavors have married and the bourguignon tastes rich and flavorful.
Dissolve cornstarch in 1-2 tablespoons filtered water and slowly drizzle into simmering stew. Stir constantly until mixture thickens slightly and begins to simmer again. Season to taste with sea salt and pepper and remove from heat. Sprinkle with parsley, and serve with Cauliflower Garlic Mashed Potatoes (method below).
Cauliflower Garlic Mashed Potatoes
For Mashed Potatoes
4 medium/large red potatoes (about 3 cups), rinsed, eyes and rough skin parts removed, cut into 1½" pieces (optional: you can peel the potatoes completely, but the skin adds texture and nutrition!)
4-5 cups cauliflower, rinsed, cut into 1½" pieces
1 Tablespoon fresh thyme leaves
⅓ cup milk or more as needed for desired texture (optional: use unsweetened almond milk)
Pinch sea salt, to taste
Freshly-cracked pepper, to taste
For Roast Garlic
4-6 cloves roasted garlic
Olive oil as needed
For Mashed Potatoes
Bring a large pot filled ¾ full of water to a boil. Add potatoes and cook for 12-15 minutes, until potatoes are fork-tender. Remove with slotted spoon and keep warm. Next, add the cauliflower and cook for 7-8 minutes, until cauliflower is fork-tender. Remove cauliflower with slotted spoon as well.
Discard the water from the pot used to cook the potatoes and cauliflower and put the empty pot back on the burner you were just using, that is now turned off. Put potatoes and cauliflower back into the pot. The residual heat will help the potatoes and cauliflower to dry out a bit. Let rest uncovered 2-3 minutes.
Mash the mixture briefly with a handheld potato masher and add milk, salt, garlic (see below), thyme, and pepper. Depending on the texture you prefer, at this point use a food processor or immersion blender to finish. You may need to add additional milk until the mixture reaches your desired texture.
For Roast Garlic
Heat the oven to 400°F. Set a rack in the middle position. Separate as many cloves from a head of garlic as needed, leaving the cloves in their papery skin. Trim just the tip off each clove. Drizzle lightly with olive oil. Wrap the cloves in foil and roast for 30-40 minutes, or until soft.
Remove from the oven and let the garlic cool slightly. Press on the bottom of a clove to push it out of its paper. Roasted garlic can also be refrigerated for up to two weeks or frozen for up to three months.
In Your Glass
The fall flavors of squash, mushrooms, beans, and shallots in this entrée usually have us uncorking a hearty wine, such as a Burgundy from the Clos de Vougeot region. On a cold evening when we’re looking for lush, richness Hillside Select is always a wonderful choice! Another fun option — of many — is a Spanish Tempranillo from the Ribera del Duero region.