Mixed Vegetables With Mustard Sauce - cooking recipe

Ingredients

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

Preparation

Heat the oil in a large pan. Add the onions and peppers and cook for 5 minutes until pale golden.
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.
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.