Mustard vegetables

Ingredients for 4 servings:

• 150 g cauliflower
• 150 g broccoli
• 100 g mushrooms
• 1 stalk(s) Celery
• 1 zucchini
• 2 carrots
• 1 kohlrabi
• 2 slices of pineapple
• 2 apples
• 100 g grapes, seedless
• 1 tbsp butter
• 2 tbsp curry powder
• 200 ml vegetable stock, granulated
• 2 tbsp mustard (Bavarian sweet)
• 1 tbsp mango chutney
• 150 g crème fraîche
• 3 tbsp cream

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

vegetarian

Cut the cauliflower and broccoli into florets and wash. Trim the mushrooms, halving them if necessary depending on their size. Wash and trim the celery and zucchini. Peel and wash the carrots and kohlrabi. Slice the celery and carrots. Quarter the zucchini lengthwise and cut into thick slices, and cut the kohlrabi into large cubes. Drain the pineapple slices and finely chop. Quarter the apples and cut into pieces. Wash the grapes. Heat the butter. Add the prepared vegetables and fruit and sauté. Sprinkle the curry powder over the vegetables, pour in the stock, and cook covered for 10-15 minutes. Season the vegetables with the mustard, mango chutney, and crème fraîche. Whisk the cream until creamy and fold in just before serving. Serve the mustard vegetables with cooked rice.