Winter Vegetable Stew Dijon Style
|Unsalted butter||4 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Tender carrots||3⁄4 Pound, scraped and sliced about 1/4 inch thick|
|Cauliflower head||1 , broken into small florets|
|Yellow onions||3⁄4 Pound, peeled and sliced|
|Yellow squash||3 Medium, sliced about 1/4 inch thick|
|White mushrooms/Quartered larger mushrooms, wiped and stems trimmed||3⁄4 Pound|
|White wine||1⁄3 Cup (5.33 tbs)|
|Chicken stock/Vegetable stock||2 Cup (32 tbs)|
|Black pepper||To Taste|
|Chopped dill/1 tablespoon dried||2 Tablespoon|
|Half and half||1⁄2 Cup (8 tbs)|
|Dijon mustard||4 Tablespoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Frozen peas||10 Ounce (1 Package, Defrosted)|
Melt the butter and oil in a large, heavy casserole over medium heat just until the butter foams.
Add the carrots and saute them for 2 to 3 minutes; add the remaining vegetables except the peas and continue cooking until they start to wilt, 5 to 6 minutes longer.
Pour in the wine and bring the liquid to a boil.
After 1 minute, add the stock, cover, adjust the heat down, and simmer until the vegetables are almost tender, 8 to 10 minutes.
Add the salt, pepper, dill, and half-and-half into which you have stirred the mustard.
Stir to blend and continue to cook slowly over medium-low heat for another 8 to 10 minutes.
Remove about 1/2 cup liquid and stir the cornstarch into it.
Return the liquid to the casserole and blend well, cooking gently for a few minutes more until the stew has thickened.
Adjust the seasonings, adding more mustard if needed.
Stir in the peas.