Fruits & Veggies Monday/Herb tofu with Dijon mustard sauce and vegetable pan 🍏 🍑🍐🍒🍓 🥝

Hello dear Gourmet!

The first Fruits & Veggies Monday in 2019 I look forward to many new recipes and suggestions. 🍐🍒🍓 🥝

May the door of the coming year be yours the way to peace, happiness and open quiet contentment. 😍

A vegetable pan is on the table in no time, is simply made and wonderfully versatile. Hike in either fresh seasonal vegetables or supplies, or leftovers from pantry and freezer.

Whether mixed as curry or just colorfully - the delicious vegetable dishes made of pan or wok are cooked simply and quickly.

If you want to serve the vegetable pan as a main course, just add some good filling ingredients to the pan. Especially popular is the combination with rice, another delicious Sattmacher in the vegetable pan can be fresh pasta. But also carbohydrate-rich vegetables such as potatoes, squash, lentils or bean kernels are ideal for a vegetable pan to satiate.

vegetable pan

• 60 ml rapeseed oil
• 2 cloves of garlic
• 3 carrots
• 2 sticks of celery
• 150 g of brown mushrooms
• 1 red pointed pepper
• 1 small cauliflower
• 1 small broccoli
• 3 young onions
• 1 chili pepper
• salt
• pepper

Clean the vegetables, wash and cut into small pieces.

Heat the oil in a non-stick pan and add the garlic, fry it over medium heat for 1 minute. Then add the carrots and cauliflower and fry briefly. Next, follow the broccoli, cover the pan and fry the vegetables for about 3 minutes. Now add the remaining vegetables and fry the vegetables for 2-3 minutes, it should definitely still have bite. Season it with salt and pepper.

Mustard sauce

• 40 g of butter
• 40 g of flour
• 250 ml vegetable broth
• 250 ml of cream
• 3 tablespoons Dijon mustard
• salt
• pepper

The mustard sauce goes well with vegetables or other dishes and is first made as a bechamel sauce. When using the mustard, I pay attention to a good quality, because the sauce tastes as good as the mustard, you have chosen. Always add the mustard shortly before serving so that it does not lose its taste.

Heat the butter and flour in a saucepan and fry the flour until the roux is light brown. Then erase with the broth and add the cream, a little salt and pepper. Let simmer for about 10 minutes over low heat.

Now remove the sauce from the heat and add the mustard. The mustard must not cook so that the taste is preserved.

Turn the herb tofu into cornstarch and sauté crispy in hot oil.

Have fun cooking!

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