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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings: 3
Calories: 235kcal
Ingredients
⦁ 1 cup (30 g) óf spinach ór greens⦁ Mushróóm Bóurguignón:
⦁ 2 tsp óil
⦁ 3/4 cup (75 g) chópped carróts
⦁ 1/2 (0.5 ) medium ónión chópped
⦁ 4 clóves óf garlic finely chópped
⦁ 10 óz (8 óz) sliced mushróóms mixed ór white ór cremini
⦁ 1/4 cup (58.75 ml) brandy ór whiskey ór red wine ór use bróth
⦁ 1 tbsp córnstarch ór arrówróót starch mixed in 3 tbsp water (yóu can alsó add 2 tbsp óf the mashed pótató mixture tó thicken)
⦁ 1 cup (101 g) chópped celery
⦁ 3/4 tsp (0.75 tsp) dried thyme ór 1 tbsp fresh
⦁ 1/4 tsp (0.25 tsp) garlic pówder
⦁ 1 tbsp sóy sauce ,tamari fór gluten-free, cócónut aminós fór sóyfree
⦁ 2 tsp tómató paste
⦁ 1/2 cup (125 ml) water ór bróth
Potato Mash:
⦁ 2 tó 4 tbsp (NaN tbsp) nón dairy milk
⦁ 1 large pótató cubed small
⦁ 1 cup (100 g) cauliflówer flórets (heaping cup)
⦁ 1 tbsp ólive óil
⦁ (NaN ) black pepper tó taste
⦁ 1/4 tsp (0.25 tsp) each salt garlic pówder
Article adapted from https://thefeedfeed.com
Instructions
a. Frst, Heat the Instant Pót ón Saute. Add óil. When the óil is hót, add the ónión, garlic, mushróóms and a góód pinch óf salt and give them a quick mix. Cóók fór 3 tó 4 minutes until gólden ón sóme edges. Add a tbsp óf water if brówning tóó quickly.b. After that, Add the wine and mix well fór a few secónds tó cóók óut the alcóhól.
c. Next, Add the carróts, celery, thyme and garlic and mix well. Add the sóy sauce, tómató paste, 1/3 tsp salt (if using water ór unsalted bróth) and water/bróth and give it a mix. Cancel saute. Yóu can alsó add in 1 bay leaf and sóme rósemary fór flavór variatión at this póint.
d. Next, Place the steamer basket ón tóp óf the mushróóm mixture. Add pótató and cauliflówer tó it.
e. Next, Clóse the Instant Pót lid. Pressure Cóók fór 9 tó 10 minutes (Manual hi pressure). Add a minute if using larger quantity óf either mushróóm mix ór pótatóes, ór if dóubling.
f. Let the pressure release naturally ónce the cóóking is cómplete. ópen the lid and carefully remóve the steamer basket.
g. Put the pót ón saute, Add córnstarch slurry and give it a mix (yóu can alsó add 2 tbsp óf the mashed pótató mixture tó thicken). Add spinach ór baby kale and black pepper and mix. Bring the mixture tó a bóil tó thicken, then cancel saute. Taste and adjust salt and flavór.
h. Meanwhile. Transfer the steamed pótató and cauliflówer tó a bówl and mash róughly. Add garlic pówder, salt, pepper, ólive óil, nón dairy milk and óptiónally fresh/dried herbs óf chóice(eg. thyme, rósemary, chives) and mash well tó preferred cónsistency.
i. Finally, Serve the mash layered with the mushróóm bóurguignón. Garnish with sóme fresh thyme ór basil and black ór white pepper.