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Friday, January 29, 2010

Mustard Vegetable Stew

Here you go Robin! :)

Mustard Vegetable Stew

2 cups sliced carrots
1 cup sliced green onion
1 cup sliced celery
1 cup sliced mushrooms
1 1/2 cups broccoli flowerets
2 Tbl butter or margarine
1 1/2 cups vegetable or chicken broth (or two cans)
3 Tbl Dijon mustard
1 tsp Thyme (or Dill!)
1/2 cup half & half
1 Tbl Cornstarch
1 Tbl cold water

In a large skillet, melt butter. Saute carrots until glazed and tender-crisp. Add onions and celery, stir for a few minutes  then add mushrooms. Add broccoli and broth, bring to a boil. Reduce heat and simmer uncovered for two minutes. Combine mustard, thyme (or dill) and half & half, add to vegetables. Boil and simmer 4-5 minutes. Dissolve the cornstarch in cold water, add to stew stirring until thickened.

Ok - here's Renee's variations (cause I can). I don't always use Dijon mustard, yellow works fine. I haven't used Thyme in forever, I prefer dill. I also use Hannaford mixed frozen vegetables alot, and most of the time will just use broccoli and cauliflower mixes. I don't thicken it with cornstarch anymore either. :)

Try it and enjoy!

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