Sauté Végétal bourguignon

10 - 90 mins


Sauté Végétal 1 kg
Onions 300 g
Carrots 350 g
Leeks 300 g
Garlic 2 cloves
Potatoes 400 g

Button mushrooms 300 g
Bouquet garni (mixed herbs) 1 pièce
Red wine 1 litre
Vegetable stock 500 g
Salt & pepper


  • Heat the red wine with the bouquet garni and unpeeled garlic over low heat.
  • Meanwhile, peel and mince the onions.
  • Peel and bias slice the carrots.
  • Thinly bias slice the leeks.
  • Peel and large dice the potatoes.
  • Quarter the mushrooms.
  • When the wine is hot, add the Sauté Végétal along with the vegetables and marinate overnight.
  • The next day, transfer the preparation to a stew pot.
  • Add the vegetable stock and simmer for one hour.
  • Check the seasoning and serve nice and hot.

Chef’s tip

The red wine marinade gives Sauté Végétal a nice colour and added flavour.