What to have with beef bourgignon?

[deaddei]

Have 6 of us for dinner at the weekend and am thinking of doing this because I can cook it in advance.
What can I serve with it- it's quite rich, got carrots/mushrooms etc in it- I was thinking of Delia's potato gratin, but not sure about extra veg.
And one of the guys is gluten-intolerant- any ideas for a light starter???

i like green beans and mash with that sort of thing.

Great taste Aitch, usually served with mash and green beans here too!

see, now i am HUNGRY.

Spring greens as your veg. How about Roll-mop herring for a starter?

Well, it's French, so I'd go with some lightly steamed asparagus and green beans and a fairly plain potato dish (I don't know Delia's gratin, but gratins are often too rich) like Pommes Anna. Or some good crusty bread and a green salad.

I love boeuf bourgignon, it's one of my favourite things to make. And eat.

Another vote for mash and green beans

asparagus in January feels wrong. I'd go with broccoli or savoy cabbage and mash.

but there again I am not the greatest cook so what do I kno

Really nice with jacket potato.

Tomato and mozzorello salad for starters. With basil and a nice oil dressing. But not tomato ice cream like I had in a fancy restaurant and was just horrid. Yuck I tried to hide it to fool the waiter that I had eaten it and liked it...so not true.

Oh, sorry, I forgot it was midwinter! Okay, broccoli (or broccolini if you want to be posh about it) sounds good. I stand by Pommes Anna, though. Easy, looks fancy, doesn't compete with the flavours.

Roast potatoes and green beans in our house!
Good combination to go with coq-au-vin also.

savoy cabbage also good, i think. but mash and green beans the clear winner. gratin may well be too creamy, imo. depends on the gratin. dunno what pommes anna is.

I am bowing to your judgement and doing leek mash all crispy on the top and green beans.
Have decided against a starter- just doing crisps, dips- and dh is making pavlova for pud, and also Green and Black's icecream and homemade chocolate sauce.
Lots of wine- if they don't like it, I'll invite you lot next time!

oh YUM!

Plain mash gets my vote. And some peas with sauteed shallots,pancetta and roughly chopped parsley.

The last time I served boeuf bourgignon, I did it with celeriac mash - if you cut up the celeriac into similar size pieces as the potatoes, boil together, then mash with lots of butter, it is delicious!! - if I do say so myself.

Just to say I changed my mind re potatoes at last minute and did a gratin from Good Food magazine with no cream- just vegetable stock.
It was GORGEOUS-dh's pavlova was huge, and there is alittle piece left...where's my spoon?

You need to finish it up, deaddei - pavlova just won't keep. You are only doing it to protect your family from gone-off pavlova - you are a hero.