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Home > Recipes > With Classic Roasted Vegetable Demi-Glace
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Winter Vegetable Stew Dijonnaise
Serves 6-8
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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 it over brown rice, barley, or bulgur. If you like, add tofu cubes.
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Ingredients:
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- 2 T. (30 g) each unsalted butter and vegetable oil
- 12 oz. (350 g) young carrots, peeled and cut into ¼ inch (0.5 cm) slices
- 2 zucchini, cut into ½-inch (1.25 cm) slices
- 1 small head cauliflower, broken into small florets
- 12 oz. (350 g) onions, sliced ¼-inch (0.5 cm) thick
- 12 oz. (350 g) small white mushrooms, wiped and trimmed
- 1/3 c. (85 mL) dry white wine
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- 1½ oz. (45 g) Veggie-Glace
Gold® + 2 c. (500 mL) hot water
- ½ c. (125 mL) half-and-half
- 4 T. (60 mL) Dijon mustard
- Salt and freshly ground black pepper to taste
- 2 T. (30 mL) chopped fresh dill or 1 T. (15 mL) dried dill
- 1½ t. (8 mL) cornstarch
- 1 10-oz. (300 g) package frozen petite peas
- Chopped toasted pecans for garnish, optional
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Heat butter and oil in a large casserole over medium heat. Add carrots and sauté for 2 to 3 minutes. Add zucchini, cauliflower, onions, and mushrooms and continue cooking until they begin to wilt, 5 to 6 minutes. Pour in wine and bring liquid to a boil. After 1 minute, stir in diluted
Veggie-Glace Gold®, cover, adjust heat so liquid barely simmers, and cook until vegetables are almost tender, 8 to 10 minutes. Blend half-and-half with mustard, and stir it along with the salt, pepper, and dill into vegetable mixture. Continue cooking gently for about 5 minutes longer. With a ladle, remove ½ c.
(125 mL) liquid and stir cornstarch into it. Return liquid to casserole and cook just until stew has thickened. Taste to adjust seasonings, including mustard, then stir in peas and serve with chopped pecans, if desired.
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