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Winter Vegetable Stew Dijonnaise
 
Adapted from More Than Gourmet 
 
Dijon is known the world over as the mustard capital of France. To make this hearty vegetarian main course, we’ve combined a rainbow of vegetables simmered in a rich Veggie-Glace Gold broth. It has then been scented with plenty of Dijon mustard and thickened. Serve it over brown rice, barley, bulgur and tofu cubes.
Servings: 6-8
Ingredients: 
2 tbs each unsalted butter and extra virgin olive oil***
12 oz baby carrots, peeled and 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 small white mushrooms, wiped and trimmed
1/3 cup dry white wine
11/2 oz Veggie-Glace Gold® (More Than Gourmet veggie demi-glace) diluted in 2 cups hot water***
1/2 cup half-and-half
4 tbs Dijon mustard
salt and freshly ground black pepper to taste
2 tbs fresh dill, chopped or 1 tbs dried dill
1 package frozen petite peas chopped toasted pecans for garnish, optional
   
    1. Heat butter and oil in a large casserole over medium heat.
    2. Add carrots and sauté for 2 to 3 minutes. Add zucchini, cauliflower, onions, and mushrooms and continue cooking until they begin to wilt, 5 to 6 minutes.
    3. 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.
    4. Blend half-and-half with mustard, and stir it along with the salt, pepper, and dill into vegetable mixture. 5. Continue cooking gently for about 5 minutes longer.
    6. With a ladle, remove 1/2 cup liquid and stir cornstarch into it. Return liquid to casserole and cook just until stew has thickened.
    7. Taste to adjust seasonings, including mustard, then stir in peas and serve with chopped pecans, if desired.

 Cooking Tips
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.
 


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