Braised Winter Vegetables With Lemon-Mustard Sauce

Recipe Ingredients

8 teaspoons	40ml	Pearl onions - trimmed and peeled (small)
3		Carrots - trimmed, cut on the
		Diagonal into 3/4-inch-long pieces
2		Turnips - trimmed, quartered,
		And cut into 3/4-inch wedges
1 tablespoon	15ml	Yellow mustard seeds
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Unsalted butter
1/2 cup	118ml	Homemade vegetable stock or canned
		Vegetable broth - (preferably low-sodium)
1/4 cup	59ml	Prepared champagne or dijon mustard
2 tablespoons	30ml	Fresh lemon juice
		Grated zest from 1 lemon
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	23g / 0.8oz	Minced fresh parsley - (optional)

Recipe Instructions

In a large pot, bring 1 quart of salted water to boil over high heat. Add the onions and return to the boil. Reduce the heat to moderately high and cook 9 or 10 minutes, or until they are tender but not mushy. Drain immediately and cool to room temperature. When cool enough to handle, remove skins and trim root ends. Set aside until needed.

In a shallow-sided skillet, cook the carrots, turnips, and mustard seeds in olive oil and butter over moderate heat 10 minutes, stirring occasionally.

Add the reserved onions, vegetable stock, prepared mustard, lemon juice, and lemon zest and mix well. Cook 3 to 4 minutes, stirring frequently, until the vegetables are coated with the sauce. Season with salt and pepper and serve immediately, garnished with minced parsley. This recipe yields 4 to 6 servings.

Source:
RED HOT AND GREEN by Janet Hazen (c) 1996

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