Mixed Vegetables With Mustard Sauce

• 2 tbsp olive oil
• 2 None medium onions, peeled and cut into wedges
• 2 None red peppers, seeded and cut into wedges
• 8 oz large open cup mushrooms
• 8 oz broccoli florets
• 1 1/4 cups vegetable stock
• 4 tbsp wholegrain mustard
• 3 tbsp fresh chopped flat-leaf parsley
• 3/4 cup sour cream
• None None crusty bread to serve

1. Heat the oil in a large pan. Add the onions and peppers and cook for 5 minutes until pale golden.
2. Add the mushrooms and broccoli to the pan. Add the stock and bring to a boil. Reduce heat and stir in mustard and parsley. Cover and simmer for 10-15 minutes until vegetables are tender.
3. Add sour cream. Heat for 2-3 minutes, stirring, until melted and piping hot. Season. Serve with plenty of crusty bread to mop up the juices.

olive oil, onions, red peppers, open, broccoli florets, vegetable stock, wholegrain mustard, flatleaf, sour cream, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/26654 (may not work)