Winter Vegetable Stew Dijonnaise

By on January 14, 2017

Dijon is known the world over as the mustard capital of France.

winter stew in the crock

winter stew in the crock

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.

Winter Vegetable Stew Dijonnaise
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Main
Cuisine: French
Serves: 6-8
Ingredients
  • 2 tbs each unsalted butter and extra virgin olive oil***
  • 12 oz baby carrots, peeled and cut into ¼-inch slices
  • 2 zucchini, cut into ½-inch slices
  • 1 small head cauliflower, broken into small florets
  • 12 oz onions, sliced ¼-inch thick
  • 12 oz small white mushrooms, wiped and trimmed
  • ⅓ cup dry white wine
  • 11/2 oz Veggie-Glace Gold® (More Than Gourmet veggie demi-glace) diluted in 2 cups hot water***
  • ½ 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
Instructions
  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.
  5. With a ladle, remove ½ cup liquid and stir cornstarch into it. Return liquid to casserole and cook just until stew has thickened.
  6. Taste to adjust seasonings, including mustard, then stir in peas and serve with chopped pecans, if desired.

 

***These items are all available through the Club Sauce Website Store if they cannot be found at your local gourmet shop.

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