Broccoli stew with Cordon Bleu and mustard sauce
INGREDIENTS (for 3-4 persons)
2 packs of Vegafit Cordon Bleu (4 pieces)
Stew
600g crumbly potatoes
500g broccoli (1 stem)
2 tbsp vegetable butter (alpro)
150 ml unsweetened soy milk
1 vegetable stock cube
salt and pepper
Mustard Sauce
1 ½ tbsp vegetable butter
1 ½ tbsp flour
2 tbsp coarse mustard
300 ml unsweetened soy milk
salt and pepper
Preperation Method:
Boil the potatoes until they are done. Cut the broccoli and cook until done. Mash the potatoes with the broccoli. Heat the unsweetened soy milk with the stock cube. Add this together with the butter to the stew. Season with salt and pepper.
Melt the butter, add the flour and keep stirring until a roux forms. Add the mustard and slowly add the soy milk. Keep stirring and let the sauce thicken. Season with salt and pepper.
Fry or bake the cordon bleu in a pan with oil until crispy and golden. Serve with the stew.