Vegetable side dish

Description

Recipe,

Instructions

1. 1

   Step 1

   

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   Thaw fresh-frozen Brussels sprouts at room temperature. Wash and clean the vegetables. Cut carrots and parsnips into strips. Break cauliflower into florets. Slice leek into rings.

2. 2

   Step 2

   

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   In a skillet, sauté leek, parsnip, and carrot in heated oil until golden brown.

3. 3

   Step 3

   

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   Add the Brussels sprouts and cauliflower, sauté for 2 minutes. Then cover with a lid and simmer over low heat for 7 minutes, until the cabbage is tender. Season with salt to taste.

4. 4

   Step 4

   

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   For the dressing, combine the juice of a squeezed orange and whole grain mustard. Pour over the stewed vegetables, cook for another minute, then remove from heat.