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Vegetable Stew Dijonnaise

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.


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Classic French Stocks and Sauces