Carrot-broccoli ragout

Name: Carrot-broccoli ragout
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 collar young carrots (approx. 750 g); 800 g Broccoli; 600 g Potatoes; 600 ml Vegetable broth (instant); 2 TABLESPOONS Sesame; 4 TABLESPOONS sauce thickener; 150 g clotted cream; 1-2 TABLESPOONS medium hot mustard; 1 TABLESPOON grainy mustard; 7-10 Tbsp Salt; 1 Beet Cress

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 collar young carrots (approx. 750 g)
800 g Broccoli
600 g Potatoes
600 ml Vegetable broth (instant)
2 TABLESPOONS Sesame
4 TABLESPOONS sauce thickener
150 g clotted cream
1-2 TABLESPOONS medium hot mustard
1 TABLESPOON grainy mustard
7-10 Tbsp Salt
1 Beet Cress

Directions

1
Clean and wash the carrots and broccoli. Cut broccoli into florets. Peel and wash the potatoes and cut them lengthwise into slices. Bring vegetable stock to the boil, cover potatoes and carrots and cook for 15-20 minutes.
2
Add the broccoli about 5 minutes before the end of the cooking time and cook. Meanwhile roast sesame seeds in a pan without fat. Lift the vegetables out of the stock and arrange them on plates. Stir the sauce thickener into the stock and bring to the boil again.
3
Stir in sour cream and mustard and season with salt. Pour mustard sauce over the vegetables and serve sprinkled with sesame and cress.