Mixed Vegetables With Mustard Sauce

• 2 tablespoons olive oil
• 2 onions medium, peeled and cut into wedges
• 2 red peppers seeded and cut into wedges
• 8 ounces mushrooms large open cup
• 8 ounces broccoli florets
• 1 1/4 cups vegetable stock
• 4 tablespoons wholegrain mustard
• 3 tablespoons flat-leaf parsley fresh chopped
• 3/4 cup sour cream
• 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, mushrooms, broccoli florets, vegetable stock, wholegrain mustard, flatleaf parsley, sour cream, crusty bread

Taken from www.yummly.com/recipe/Mixed-Vegetables-with-Mustard-Sauce-1403122 (may not work)