Braised Winter Vegetables Au Vin (Meat-Free Version Of Coq Au Vin) Recipe

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Leftover veggies au vin, from above

1/4 cup creme fraiche

2 diced red onions

4 baby bok choy, split

1 tablespoon minced ginger

2 cups chick peas

3 large sweet potatoes, peeled, quartered

2 stalks cut celery, 2-inch pieces

Sliced scallions, for garnish

2 heads fennel, cored and thickly sliced

12 cloves garlic, peeled, chopped

3 large yukon gold potatoes, peeled, quartered

1/2 cup dark soy sauce

2 bay leaves

1 bottle red wine

2 sprigs fresh thyme

4 cups vegetable stock, to cover

Salt and black pepper, to taste

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

2 large carrots, 2-inch pieces

Canola oil, to cook

1 tablespoon fermented black beans

1 tablespoon minced Thai bird chiles

1 cup shaoxing wine

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