Winter Vegetable Stew Dijon Style Recipe
Ingredients
4 tablespoons (1/2 stick) unsalted butter
1 tablespoon vegetable oil
3/4 pound tender carrots, scraped and sliced about 1/4 inch thick (approximately 3 cups)
1 head cauliflower, broken into small florets
3/4 pound yellow onions, peeled and sliced
1/4 inch thick (approximately 3 cups)
3 medium yellow squash, sliced about 1/4 inch thick (approximately 3 cups)
3/4 pound small white mushrooms or quartered larger mushrooms, wiped and stems trimmed
1/3 cup white wine
2 cups chicken or vegetable stock
2 teaspoons salt, or to taste
Freshly ground black pepper to taste
2 tablespoons freshly chopped dill or 1 tablespoon dried
1/2 cup half and half
4 tablespoons Dijon mustard
1 1/2 teaspoons cornstarch
1 10 ounce package frozen petite peas, defrosted
Chopped toasted pecans for garnish, optional
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.
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