Braised Winter Vegetables With Lemon Mustard Sauce

Name: Braised Winter Vegetables With Lemon Mustard Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 sm Pearl onions trimmed and peeled; 3 x Carrots trimmed, cut on the diagonal into 3/4-inch-long pcs; 2 x Turnips trimmed, quartered, and cut into 3/4-inch wedges; 1 Tbsp. Yellow mustard seeds; 2 Tbsp. Extra virgin olive oil; 1 Tbsp. Unsalted butter; 1/2 c. Homemade vegetable stock or possibly canned vegetable broth (preferably low-sodium); 1/4 c. Prepared champagne or possibly Dijon mustard; 2 Tbsp. Fresh lemon juice Grated zest from 1 lemon Salt to taste Freshly-grnd black pepper to taste; 1/4 c. Chopped fresh parsley (optional)

Servings: persons

8 sm Pearl onions trimmed and peeled
3 x Carrots trimmed, cut on the diagonal into 3/4-inch-long pcs
2 x Turnips trimmed, quartered, and cut into 3/4-inch wedges
1 Tbsp. Yellow mustard seeds
2 Tbsp. Extra virgin olive oil
1 Tbsp. Unsalted butter
1/2 c. Homemade vegetable stock or possibly canned vegetable broth (preferably low-sodium)
1/4 c. Prepared champagne or possibly Dijon mustard
2 Tbsp. Fresh lemon juice Grated zest from 1 lemon Salt to taste Freshly-grnd black pepper to taste
1/4 c. Chopped fresh parsley (optional)

1
In a large pot, bring 1 qt of salted water to boil over high heat.
2
Add in the onions and return to the boil.
3
Reduce the heat to moderately high and cook 9 or possibly 10 min, or possibly till they are tender but not mushy.
4
Drain immediately and cold to room temperature.
5
When cold sufficient to handle, remove skins and trim root ends.
6
Set aside till needed.
7
In a shallow-sided skillet, cook the carrots, turnips, and mustard seeds in extra virgin olive oil and butter over moderate heat 10 min, stirring occasionally.
8
Add in the reserved onions, vegetable stock, prepared mustard, lemon juice, and lemon zest and mix well.
9
Cook 3 to 4 min, stirring frequently, till the vegetables are coated with the sauce.
10
Season with salt and pepper and serve immediately, garnished with chopped parsley.
11
This recipe yields 4 to 6 servings.
12
Comments: Although this vegetable dish looks and tastes rich and creamy, the piquant sauce is made with only one Tbsp.
13
of butter - and no cream.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 sm Pearl onions trimmed and peeled, 3 x Carrots trimmed, cut on the diagonal into 3/4-inch-long pcs, 2 x Turnips trimmed, quartered, and cut into 3/4-inch wedges, 1 Tbsp. Yellow mustard seeds, and more.

Yes, Braised Winter Vegetables With Lemon Mustard Sauce Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Winter Vegetables With Lemon Mustard Sauce Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions