Vegetarian vegetable mix in mustard sauce

Ingredients for 4 servings:

• 1 onion(s), red
• 2 garlic cloves
• 1 pack of leaf spinach
• 2 small zucchini
• 1 bell pepper(s), red
• 1 leek(s)
• 350 mushrooms
• some salt and pepper
• nutmeg
• some oil for frying
• 35 butter
• 2 tbsp flour
• 160 milk
• 300 vegetable broth
• 2 tbsp mustard
• salt and pepper
• some dill
• some chives
• some parsley

Instructions

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

low carb, low calorie and very variable

Chop the onions and garlic and sauté in a little oil in a small saucepan. Add the spinach and cook according to the package instructions. Season the spinach with salt, pepper, and nutmeg. Wash the vegetables, deseed the bell peppers and dice them like the zucchini, and finely chop the leek. Slice the mushrooms. Sauté the zucchini, bell peppers, and leek in a large saucepan with a little oil. Add the mushrooms a few minutes later. For the sauce, melt the butter in a saucepan. Add the flour and stir to make a roux. Deglaze with the stock and milk, stir again, and bring to a boil briefly. Season the sauce with mustard and season with salt, pepper, dill, chives, and parsley. Add the spinach and sauce to the vegetables, stir, and season again if desired. If you prefer, you can also place the vegetables in a casserole dish, pour the sauce over them, and bake in the oven at 180°C (350°F) for 15-20 minutes. The vegetables have approximately 450 kcal per serving.