Broccoli stew with Cordon Bleu and mustard sauce

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.