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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My husband Russ has been making this lately when we have odd veg in the fridge. I think he's almost got it right as his one was great. We actually planned to make coleslaw, but the weather turned cold and we had to re-think dinner. This was great with roast chicken. The last time he made this, he used leek instead of onion. Feel free to vary the veg. Ingredients:
1 tablespoon oil |
1 onion, thinly sliced |
1 carrot, cut into thin coins |
1/4 small cabbage, shredded finely |
2 stalks celery, sliced thinly |
1/2 red bell pepper, cut into thin strips |
1/2 cup cream |
1 teaspoon dijon mustard |
fresh ground black pepper |
salt |
1/4 cup parmesan cheese |
Directions:
1. Heat the oil in a large pan over medium heat, Add the vegetables and toss well, then cover until cooked and tender but not mushy (about 8 minutes). Stir every couple of minutes.
2. Add the cream and mustard and bring back to a simmer. Cook for a couple of minutes more, then remove from the heat, sprinkle over the parmesan, season to taste, stir then serve.
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