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Winter Vegetable Stew Dijon Style

Budget.Gourmet's picture
Ingredients
  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)
  Salt 2 Teaspoon
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Stewed
Interest: 
Winter, Gourmet
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable

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