Pamela Anderson’s vegetable bourguignon is a hearty dish for cozy nights

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!

Vegetable Bourguignon with Mash

Servings: 6

Ingredients

BOURGUIGNON

⅓ ounce (10 g) dried porcini mushrooms

2½ cups (600 ml) boiling water

2½ tablespoons extra-virgin olive oil

1 yellow onion, finely chopped

4 garlic cloves, minced

2 large carrots, cut into chunks

2