John Myers
Vegetable Plate with Mustard Sauce
The perfect vegetable plate with mustard sauce recipe with a picture and simple step-by-step instructions.
- 1 Kohlrabi
- 250 g Brussels sprouts (possibly frozen)
- 250 g Green beans (possibly frozen)
- 3 Potatoes
- Clove of garlic + onion
- 1 tbsp Oil
- 200 ml Vegetable broth
- 1 teaspoon Fruit vinegar
- 1 teaspoon Medium hot mustard
- 1 teaspoon Hot mustard
- 1 Mssp Turmeric
- 2 tbsp Sour cream
- Salt + pepper
- Chives rolls
- Wash, peel and cut the potatoes into pieces. Wash the beans and cut into bite-sized pieces. (Put frozen beans in the hot water) Clean the Brussels sprouts and cut them in half so that the florets need roughly the same cooking time (also put frozen goods in the hot water as the beans). Cook the potatoes for approx. 15-18 minutes. Cook the vegetables in salted water for between 7 and 12 minutes, depending on their taste and firmness, then drain.
- In the meantime, peel and finely dice the onion and garlic. Heat the oil in a saucepan and let the cubes rise lightly. Pour in the vegetable stock, bring to the boil and then puree finely with a hand blender. If you like, pour the sauce through a fine sieve so that it really has an evenly fine consistency. Now the vinegar, mustard, turmeric and sour cream are stirred in one after the other and seasoned with salt and pepper. Depending on the type of mustard, dose carefully at the beginning and try it first.
- Arrange the vegetables on plates and pour the sauce over them, sprinkle with chives and serve.
- We like to eat this as a vegetarian dish. But it can also be combined with a piece of fish, a fried chicken breast, a schnitzel or meatballs … but then the vegetables are enough for at least 3 people.
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