Dijonnaise creamed vegetables

Ingredients for 4 servings:

• ¼ leek(s), approx.
• 100 g cauliflower
• 600 g parsnip(s) or Jerusalem artichoke
• 300 g carrot(s)
• 400 ml vegetable stock
• 500 g gnocchi
• 1 tbsp butter
• 1 tbsp flour
• 100 g whipped cream
• 3 tbsp mustard (Dijonnaise, ready-made in the mustard aisle)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cut the leek into rings. Defrost the cauliflower (if frozen) first and then cut into small florets. Peel and dice the parsnips or Jerusalem artichokes. Peel and slice the carrots. Fry everything in a wok with about 2 tablespoons of oil. Then deglaze with the stock and cover. Simmer for another 7 minutes. Place the vegetables in a colander and collect the liquid. Now fry the gnocchi in the wok. Make a roux with the butter and flour. Add the reserved stock to the gnocchi and stir in the roux. Deglaze with the cream and bring to a boil, stirring constantly. Add the mustard and season with salt and pepper. Add the vegetables and simmer gently for 5 minutes. I recommend the recipe: Hannah’s Dream of Bacon.