Mustard Vegetable Medley

Ingredients

• 150 g cauliflower
• 150 g broccoli
• 100 g mushrooms
• 1 stalk Celery
• 1 Zucchini
• 2 carrots
• 1 kohlrabi
• 2 small apples
• 100 g blue grapes
• 2 slices pineapple
• 2 EL Butter
• 3 EL curry powder
• 200 ml vegetable broth
• 2 EL sweet mustard
• 2 EL medium-hot mustard
• 1 EL mango chutney
• 150 g crème double
• 3 EL whipping cream
• Salt

Instructions

1. 1.

   Wash and trim cauliflower, broccoli, mushrooms, celery, and zucchini. Peel carrots and kohlrabi. Cut cauliflower and broccoli into florets; halve or quarter mushrooms depending on size; slice carrots and celery; halve kohlrabi and zucchini and cut into bite‑sized pieces.

2. 2.

   Wash and dry apples and grapes. Quarter apples, core them, and cut into strips. Halve grapes and remove seeds. Drain pineapple slices and cut into small chunks.

3. 3.

   Heat butter in a pan. Sauté the prepared fruit and vegetables, then sprinkle curry powder over them. Add vegetable broth, cover, and simmer on low heat for 10–15 minutes. Stir in mustard, mango chutney, and crème double.

4. 4.

   Whip cream until stiff peaks form; fold into the vegetables just before serving. Season with salt to taste.