Brassicas Vegatable Bolognese

4
Krista Towns

By
@kristaplayswithfood

Brassicas are about the healthiest group of vegetables you can eat! This is a vegetarian/vegan dish that is so delicious you wont miss the meat! Please substitute other vegetables from the brassicas family in any amounts you chose- most any cruciferous ones will do.
I added half and half and Parmesan, but you can substitute with soy milk and vegan cheese for vegan diets.
This version was delicious with home made ricotta and a few fried leaves of kale for garnish. Serve over pasta and Enjoy!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Method:
Saute

Ingredients

  • 2 Tbsp
    olive oil
  • 1/2
    onion, minced
  • 2 clove
    garlic, minced
  • 1 pinch
    salt
  • 1
    small turnip, chopped
  • 1 c
    broccoli, chopped
  • 2 c
    cauliflower, chopped
  • 1 c
    kale, finely chopped
  • 1 can(s)
    tomato paste
  • 1/2 c
    red wine (optional)
  • 1 c
    canned plum tomatoes, hand squeezed
  • 1 1/2 c
    vegetable or mushroom stock
  • 1/4 tsp
    red pepper flakes
  • 1 tsp
    dried oregano
  • 2 sprig(s)
    thyme
  • 1/2
    bay leaf
  • 1/2 c
    grated parmesan cheese
  • 1/3 c
    half and half
  • 1/4 c
    fresh basil, finely chopped
  • ·
    salt

How to Make Brassicas Vegatable Bolognese

Step-by-Step

  1. Heat oil in a large saucepan over medium heat. Add the onions, garlic and salt. Sauté until just golden.
  2. Place chopped turnip, broccoli, cauliflower in a food processor, and pulse until finely minced.
    Add to the onion mixture and cook for 2-3 minutes or until just softened.
  3. Stir in the tomato paste and continue to cook , stirring occasionally, until the paste
    has coated the vegetables and turned a deep dark red.
  4. Turn the heat to medium high, add the wine and reduce , stirring often
    scraping up any browned bits. When the wine has almost evaporated, add the tomatoes, stock, half and half, pepper flakes, dried oregano, thyme and bay leaf.
    heat to low and simmer for about an hour, stirring
    occasionally, adding additional stock if needed.
    Stir in the Parmesan cheese and basil, cook for an additional 10-15 minutes. Season with additional salt if necessary.
  5. Serve over tagliatelle or fettuccine with fresh ricotta and additional Parmesan if desired. Enjoy!!

Printable Recipe Card

About Brassicas Vegatable Bolognese

Course/Dish: Pasta
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian Vegan


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