Festive Vegetable Bourguignon

Festive Vegetable Bourguignon

Serves 4

Points 4 per serving

225 g sweet potato, peeled and cut into 5cm chunks

225 g small parsnips, peeled and cut in half lengthways

225 g button mushrooms, left whole

225 g baby carrots, trimmed

175 g pack baby leeks, trimmed

125 g ready to eat dried prunes

125 g vacuum packed, cooked, peeled chestnuts

25 g plain flour

1 tbsp olive oil

2 garlic cloves, crushed

400ml hot veg stock

200ml red wine

bouquet garni

salt to taste

Preheat oven to Gas 3/160ºC/325ºF.  Place all the veg, prunes and chestnuts into a large bowl.  Toss in the flour and add salt to taste. 

Heat the oil and the garlic in a large pan and brown the veg in batches.  Return all the browned veg to the casserole with the stock, wine bouquet garni and salt.  Bring to the boil, cover then transfer to the oven and bake for 35 mins or until tender.

Divide the veg between 4 soup bowls using a slotted spoon, discard the bouquet garni.  Keep warm while you return the casserole to the hob to rapidly boil the remaining juices until reduced to a syrupy consistency.  Spoon over veg and serve.