Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- ** The Vegetables **
- 2 zucchini
- 2 carrots
- A small bunch of radishes
- 1/2 pound (200 g) snow peas
- 2 leeks
- A half cup white wine
- A bay leaf
- A ladle of vegetable broth
- Salt and pepper to taste
- ** The Dressing **
- A level tablespoon of powdered mustard
- The juice of an orange
- The juice of a lemon
- 3 tablespoons sunflower seed oil
- Salt and Pepper to taste
Preparation:
Whip the lemon and orange juice with the oil and the mustard, and check seasoning.Combine the wine and broth in a pot and season them with the bay leaf, a pinch of salt and a pinch of pepper. Wash the vegetables and pat them dry. Cut the zucchini into rounds and quarter the leeks lengthwise, disposing of much of the green part, trim the tips of the snow peas, and cut the radishes in half. Simmer the vegetables in the broth for 10 minutes, drain them, and let them cool until they're just warm. Give the sauce a last whisk, season the vegetables with it, and serve.
Yield: 4 servings blanched vegetables with mustard sauce.
