Sunday, February 08, 2009

Carbonnades a la Flamande, Roasted Fingerling Potatoes

Dinner 2/08

Carbonnades a la Flamande
(recipe below)

Roasted Fingerling Potatoes

Carbonnades a la Flamande
adapted from Julia Child
(serves 4)

2 tbs. olive oil
4 cups of sliced onions
16 oz. seitan, cut into 1/2" cubes
salt & pepper

1 tbs. herbes de provence
2 cups Belgian Style beer
1 cup veg stock
1 tbs. tamari

1 tbs. red wine vinegar
2 tbs. cornstarch

In a dutch oven over medium-low heat, add the olive oil and sweat the onions with a little salt and pepper until just starting to brown, about 6-7 minutes. Remove the onions and reserve.

Add more olive oil if needed and do the same to the seitan until it's browned on all sides.

Add the onions back to the dutch oven, along with the herbes de provence.

Next, add two cups of your favorite Belgian-style vegan beer, and one cup of veg stock plus the tamari. Bring to a boil and place in a 375F oven for one hour.

To finish, thicken the sauce by adding a slurry of 1 tbs. of wine vinegar and 2 tbs. cornstarch that have been mixed together and whisk to combine.

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