Winter Vegetable Stew Dijon Style Recipe
Ingredients
| Unsalted butter | 4 Tablespoon | |
| Vegetable oil | 1 Tablespoon | |
| Carrots | 3/4 pound | |
| 1 head cauliflower, broken into small florets | ||
| Yellow onions | 3/4 pound, peeled | |
| 1/4 inch thick (approximately 3 cups) | ||
| Yellow squash | 3 Medium | |
| 3/4 pound small white mushrooms or quartered larger mushrooms, wiped and stems trimmed | ||
| White wine | 1/3 Cup (16 tbs) | |
| 2 cups chicken or vegetable stock | ||
| Salt | 2 Teaspoon | |
| Ground black pepper | To Taste | |
| Dried dill | 2 Tablespoon, chopped | |
| Half and Half | 1/2 Cup (16 tbs) | |
| Dijon Mustard | 4 Tablespoon | |
| Cornstarch | 1 1/2 Teaspoon | |
| 1 10 ounce package frozen petite peas, defrosted | ||
Directions
Melt the butter and oil in a large, heavy casserole over medium heat just until the butter foams.
Add the carrots and saute them for 2 to 3 minutes; add the remaining vegetables except the peas and continue cooking until they start to wilt, 5 to 6 minutes longer.
Pour in the wine and bring the liquid to a boil.
After 1 minute, add the stock, cover, adjust the heat down, and simmer until the vegetables are almost tender, 8 to 10 minutes.
Add the salt, pepper, dill, and half-and-half into which you have stirred the mustard.
Stir to blend and continue to cook slowly over medium-low heat for another 8 to 10 minutes.
Remove about 1/2 cup liquid and stir the cornstarch into it.
Return the liquid to the casserole and blend well, cooking gently for a few minutes more until the stew has thickened.
Adjust the seasonings, adding more mustard if needed.
Stir in the peas.
Add the carrots and saute them for 2 to 3 minutes; add the remaining vegetables except the peas and continue cooking until they start to wilt, 5 to 6 minutes longer.
Pour in the wine and bring the liquid to a boil.
After 1 minute, add the stock, cover, adjust the heat down, and simmer until the vegetables are almost tender, 8 to 10 minutes.
Add the salt, pepper, dill, and half-and-half into which you have stirred the mustard.
Stir to blend and continue to cook slowly over medium-low heat for another 8 to 10 minutes.
Remove about 1/2 cup liquid and stir the cornstarch into it.
Return the liquid to the casserole and blend well, cooking gently for a few minutes more until the stew has thickened.
Adjust the seasonings, adding more mustard if needed.
Stir in the peas.
Chef
