Winter Vegetable Stew Dijonnaise
Serves 6-8
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.
Ingredients:
- 2 Tbl. unsalted butter
- 2 Tbl. vegetable oil
- 12 oz. carrots, peeled & cut into 1/4 inch slices
- 2 zucchini, cut into 1/2 inch slices
- 1 small head cauliflower, broken into small florets
- 12 oz. onions, sliced 1/4 inch thick
- 12 oz. white mushrooms, whole if small or sliced
- 1/3 cup dry white wine
- 1.5 oz Veggie-Glace Gold + 2 cups hot water
- 1/2 cup half and half
- 4 Tbl. Dijon mustard
- Salt & Pepper to taste
- 2 Tbl. chopped fresh dill or 1 Tbl dried dill
- 1 1/2 tsp. cornstarch
- 1 - 10 oz package frozen petite peas
- Chopped toasted pecans for garnish, optional
Procedure:
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 mushroom 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 1/2 cup 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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