Cannabis bourguignon with potato-celery mash

Traditional beef bourguignon is usually made with beef. But we don't want that and that's why in this dish the creamy large beans replace the meat and absorb all the flavour during cooking.

The aroma is simply wonderful and is created from many ingredients. Even if this dish requires a little more preparation time, it is simply a dream and a good idea for a Christmas dinner, which should not be missed.

To make the broth, the vegetables are only brushed not peeled, because most of the flavour is contained in the peel. The broth can be made 2-3 days in advance. The beans can be cooked 1-2 days in advance and pickled in red wine.

Ingredients for the broth:

• 1 medium onion cut into cubes
• 2 large garlic bulbs (approx. 20 garlic cloves)
• 2 large carrots, cut into cubes
• 2 medium rutabagas
• 6 sprigs thyme
• 4 sprigs sage
• 2 large sprigs rosemary
• 3EL Cannabis olive oil
• 3/3 tsp salt
• Approx. 2L water
• 4 stalks celery
• 4 bay leaves
• 1 bunch parsley
• Stalks of approx. 900g stone mushrooms (we use the caps for the bourguignon)

Preheat the oven to 200° C. Place the onion, garlic, turnip, thyme, sage and rosemary on a baking tray and add olive oil and salt.

Roast everything in the oven for 1 hour, turning all the ingredients about every 20 minutes. Take the vegetables out of the oven (and any juices) and put them in a pot. Now add the celery, bay leaves, parsley, mushroom stems and the remaining water.

Bring all the ingredients to the boil over high heat, then cover the pot and lower the heat. Simmer the broth over low heat for 1.5 hours. Then strain it through a sieve and set aside for later. You can store this broth in the refrigerator for up to 3 days.

Ingredients for the cannabis bourguignon

• 175g large white beans/goat's eye beans/fire beans: sort and soak for 12-24 hours in at least 720ml water.
• 1x 5cm long combi piece
• 3 bay leaves
• 950ml water
• 15 sun-dried tomatoes (not in oil!)
• 240ml boiling water
• 360ml vegan red wine
• 2 tbsp mirin (sweet rice wine)
• 1 tbsp tamari sauce
• 900g stone mushrooms (only the caps)
• 5 TBSP. Cannabis olive oil
• 2 medium carrots, cut into 1 cm thick slices
• Salt
• Freshly ground black pepper
• 3 garlic cloves, finely chopped
• chopped fresh parsley
• 8 medium shallots

Rinse the beans and drain them. Then put the beans in a saucepan with the kombu piece, the bay leaves and the water. Now bring everything to the boil over a high heat.

Cover the pot, turn down the heat and continue cooking the beans until they are soft and creamy inside. However, they should not fall apart.
Check the beans regularly until they are cooked. The beans cook best in a pressure cooker and only need 30 minutes. In an ordinary pot it will take a lot longer.

Take out the bay leaves and the kombu piece and take them to the compost. Drain the beans and put them aside.
While the beans are cooking, soak the sun-dried tomatoes in 250ml boiling water for about 30 minutes. Drain them, cut them into 5cm thick slices and add the sun-dried tomatoes to the drained beans along with the red wine, mirin and tamari sauce. Stir everything well and let the beans marinate while the mushrooms roast.

Preheat the oven to 200°C and line a baking tray with baking paper. Put the mushrooms on the baking tray with 3 tablespoons of olive oil, salt and black pepper and roast for 20 minutes. Turn the mushrooms and roast them for another 15 minutes until they are brown.

Take the mushrooms out of the oven and set them aside. Heat 2 tbsp olive oil in a saucepan over medium heat. Add the shallots and fry them for 5 minutes. Add ¼ tsp salt and turn down the heat.

Cover the pot and fry the shallots for another 5 minutes until they are soft. Take the lid off again and stir in the thyme and garlic. Fry all the ingredients for another 2-3 minutes. Then add the carrots, beans, dried tomatoes with their marinade and the prepared stock and bring everything to the boil on a high heat.

Cover the pot again and simmer everything for another 30 minutes on a low flame so that the flavours combine. Finally, season to taste, add salt and enrich with cannabis oil. It is best to add the cannabis oil at the very end to destroy as few cannabinoids as possible.

Infused potato-celery mash

This creamy potato mash can be wonderfully cannabinoidised and goes perfectly with our cannabis bourgignon. The celeriac gives the mash a looser consistency and makes it airier.

Ingredients:

• 2 celeriac (approx.1kg), peeled and cut into 1cm cubes
• 5 waxy potatoes, peeled and cut into 3cm cubes

Put the celery and potato pieces in a pot with salted water and bring everything to the boil over a high flame. Cover the pot, lower the heat again and simmer the vegetables for 15 minutes until they are soft. The pieces should not fall apart.

Now pour off all the cooking liquid and add the Cannabis olive oil add the Mash the vegetables with a potato masher to a creamy paste. Then season with salt and pepper to taste. Serve it warm with our cannabis bourgignon.

Go back to the complete cannabis Christmas menus here: