Vegetable Stew Dijonnaise

Ingredients

• 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