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Suggestions for a vegetarian entree to go with Bœuf bourguignon

I am making dinner for 12-14 at the end of the month for my SOs bday and Bœuf bourguignon is one if his favorites. We have three vegetarians coming and I wanted to make an entree for them that feels french as the rest of the menu will be french- any ideas?

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  1. Ina Garten makes an elegant eggplant gratin that she and the famous Jeffrey had in Paris. http://www.foodnetwork.com/recipes/in...

      1. re: greygarious

        interesting. hoe would this differ than regular ratatouille (which I love and was considering_

        1. re: cassoulady

          I was referring to the method in which the vegetables are cooked separately, then assembled, sometimes in a mold. Did you see the animated film? The confit byaldi version is a possibility:http://en.wikipedia.org/wiki/Confit_b...

          1. re: greygarious

            the separate cook method is the traditional one. however, i think of ratatouille as a summer dish --where are you cassoulady? it's definitely autumn here in new england.

            how about roasted acorn squash, cut in half hollowed then filled with sauteed mushrooms, black lentils and then finished with a pureed herb sauce.

            or crepes filled with sauteed mushrooms, diced golden apples and finished with a cream sauce. garnish with toasted hazelnuts.

            1. re: hotoynoodle

              btw, although they do beautiful things with their gorgeous produce, less than 2% of the french population identifies as vegetarians, lol.

              http://www.euroveg.eu/lang/en/info/ho...

              1. re: hotoynoodle

                I am in new england too. my sister has lived in france for 20 years and I called her for some suggestions- she said, I dont have any, I have never met a vegetarian. ha ha

        1. re: ipsedixit

          I love a gratin, but I wanted something that might appear more entree-esque so the non meat eaters dont think they are just getting a medley of side dishes. Maybe a ratatouille served with a sauteed polenta round?

        2. roasted beets sliced on buttered noodles with parsley, with a mushroom sauce/gravy on top.

          1. How about a vegetable stew made in the style of the beef? Add quartered, sauteed mushrooms and maybe some borlotti beans. That might be a little more inclusive rather than something that can be perceived as a side dish.