Braised Winter Vegetables au Vin (Meat-Free Version of Coq au Vin)

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  • Total: 2 hr 5 min
  • Prep: 15 min
  • Cook: 1 hr 50 min
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Canola oil, to cook

1 tablespoon minced ginger

1 tablespoon fermented black beans

1 tablespoon minced Thai bird chiles

12 cloves garlic, peeled, chopped

2 diced red onions

2 large carrots, 2-inch pieces

2 stalks cut celery, 2-inch pieces

2 heads fennel, cored and thickly sliced

1 cup shaoxing wine

1 bottle red wine

3 large sweet potatoes, peeled, quartered

3 large yukon gold potatoes, peeled, quartered

2 cups chick peas

2 bay leaves

2 sprigs fresh thyme

1/2 cup dark soy sauce

4 cups vegetable stock, to cover

4 baby bok choy, split

Salt and black pepper, to taste

Sliced scallions, for garnish

Leftover Stew Soup:

Leftover veggies au vin, from above

1/4 cup creme fraiche

1/4 cup leftover eggplant puree, from another recipe from this show


  1. In a hot stockpot coated with oil, brown ginger, black beans, chiles, garlic and onions for about 3 minutes. Add carrots, celery and fennel. Season. Deglaze with wines and add the potatoes and chick peas. Add the bay, thyme and soy sauce and check for seasoning. Add vegetable stock to cover and bring to a slow boil. Simmer for 1 to 1 1/2 hours until potatoes are fully cooked. For the last 10 minutes of cooking, add the bok choy and check again for flavor. In a large bowl, fill it with the vegetables and sauce. Garnish.

Leftover Stew Soup:

  1. Place veggies in a food processor and puree. Reheat puree in a saucepan. Mix creme fraiche and eggplant puree together. Ladle soup into a bowl and garnish with a dollop of creme fraiche mixed with eggplant puree.
  2. Yield: depends on leftovers

Cook’s Note

Wine Recommendation: Domaine du Caillon, Chateauneuf du Pape, Cotes du Rhone, 1996

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