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Vegetable Stew Dijonnaise
Description
Everyone knows that Dijon is the mustard capital of France. For this hearty vegetarian main course, a rainbow of vegetables simmer in a rich Veggie-Glace Gold broth scented with plenty of mustard, then it's thickened with half-and-half and a touch of cornstarch. Serve this stew over brown rice, barley, or bulgur. If you like, add tofu cubes.Ingredients
Serves
6 to 8
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 12 ounces young carrots, peeled and cut into 1/4-inch slices (about 2 generous cups)
- 2 medium zucchini, cut into 1/2-inch slices
- 1 small head cauliflower, broken into small florets
- 2 medium onions, sliced 1/4 inch thick (about 1 1/3 cups)
- 12 ounces small white mushrooms, wiped and trimmed
- 1/3 cup dry white wine
- 1 1/2 ounces Veggie-Glace Gold® dissolved in 2 cups hot water
- 1/2 cup half-and-half
- 1/4 cup Dijon mustard, plus additional to taste
- Salt and ground black pepper to taste
- 2 tablespoons chopped fresh dill or 2 teaspoons dried dill
- 1 1/2 teaspoons cornstarch
- 1 package (10 ounces) frozen petite peas
- Chopped toasted pecans for garnish
Methods/steps
- Heat the butter and oil in a large, heavy pan over medium heat. Add the carrots and sauté for 2 to 3 minutes. Add the zucchini, cauliflower, onions, and mushrooms and continue cooking until they begin to soften, 5 to 6 minutes.
- Pour in the wine and bring the liquid to a boil. After 1 minute, stir in the diluted Veggie-Glace Gold®, cover, adjust the heat so the liquid barely simmers, and cook until the vegetables are almost tender, 8 to 10 minutes.
- Blend the half-and-half with the mustard, and stir it, along with the dill, into the vegetable mixture. Season with salt and pepper and continue cooking gently for about 5 minutes longer.
- With a ladle, remove 1/2 cup of the liquid and stir the cornstarch into it. Return the mixture to the pan, and cook just until the stew has thickened. Stir in the peas.
- Season to taste with salt and pepper, and add more mustard if desired. Serve with topped with chopped pecans.
Additional Tips
Wine Pairing: Sauvignon Blanc, unoaked Chardonnay, or dry Riesling. If you want a red wine, try a Merlot.