Cooking with wine always feels elegant and elevated. This Vegetable Bourguignon, from my cookbook “I Love You: Recipes from the Heart” is hearty and satisfying for family dinners or for curling up by a fire on dark, moody days. And it’s always good for leftovers.
Serve it with a mashed vegetable — potatoes, parsnips or celery root (also known as celeriac). In this recipe, I call for celeriac because I enjoy sneaking in new things for my family to try. My dad had no idea he was eating mashed celery root instead of his regular potatoes at a Sunday meal... and almost fainted when I told him. Gotcha!
