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Vegetable Cutlets In Dijon Mushroom Sauce + A Giveaway

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What condiments are staples in your fridge? I always have mayonnaise(atleast 2 types, original and some spicy version) and mustard. Three kinds of mustard, grainy, some fancy local version and Dijon mustard. ALWAYS Dijon Mustard! I love the smoothness of it and spice kick in the nose that is beautifully balanced. 

Mustard and Mayo - together, and just the two of them, they make the best spreads for sandwiches! I first got introduced to dijon mustard, a few years ago, in a vinaigrette - by my French friend - who made these delicious salads. The salads themselves were simple but the dijon vinaigrette she used simply elevated. To this day, I still make that vinaigrette for most of my salads and they just add umami to the dish. Next time you make avocado salad, try it with a dijon vinaigrette; you'll understand my eloquence about it.

Dijon Mustard, like many products from protected regions like Champagne, is named after the town of Dijon in Burgundy, France, which was the epicenter of mustard making in the late Middle Ages and was granted exclusive rights in France in the 17th century. First used in 1336 for the table of King Philip VI, it became popular in 1856, when Jean Naigeon of Dijon replaced the usual ingredient of vinegar in the recipe with verjuice, the acidic juice of unripe grapes. The name "moutarde de Dijon" was granted legal protection with an appellation d'origine contrôlée (AOC) designation in 1937. There is also a protected geographical indication for "Burgundy mustard." {source}.

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I have always bought Maille Dijon mustard, because it is French and now, as I know, it is also the original moutard de Dijon! Besides, it is such a pretty jar that lends a bit of flair to my refrigerator door!

So, when they approached me to partner with them to help elevate weeknight vegetarian dinners to the status weekend luxury, I was all in. After all, it was my own go-to to spice up my meals; it was only opportune to share wonderful recipes with Konmari style seasoning! It brings me joy! It brings me joy every time! ;-)

And, on that note of joy, I also bring to you a giveaway. If you, like me, are a mustard lover, you'll be jumping with... wait for it.. JOY!! LOL. 

A year's supply of Maille products!!!

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Well, how do I know how much mustard you'd use in a year, you ask?! Well, I don't... But I am sure some analyst in the Maille HQ has crunched the numbers from a Neilson database and come up with the optimal basket. Sure enough, it looks like a lovely hamper!

Anyway, you can enter by filling the form below! No more funny business, like having to follow me on social media or subscribe to my blog or anything. Yet, if you decide to do that, I would cry out with JOY for that! ;-)


Root Vegetable Cutlets in Dijon Mushroom Sauce

1 golden beet, diced

2 medium carrots, diced

1 medium sweet potato, diced

1 small broccoli with stalk, diced

1 T psyllium husk

2 T chickpea flour or regular AP flour

1 egg

1 leek, julienned

1 cup of cremini mushrooms, sliced thin

4 T Maille Dijon Originale

1/4 cup heavy cream

1 cup vegetable stock or water

salt, pepper, olive oil as needed

Steam the beet, carrots, sweet potatoes and broccoli stalk (reserving the florets for later till just tender. About 10 mins in a steamer. Let cool completely.

In a food processor, pulse the steamed vegetables along with the reserved broccoli florets into a coarse mix.

Transfer to a mixing bowl, add the egg, one tablespoon of Maille Dijon Originale mustard, one tablespoon olive oil, psyllium husk and flour. Season with salt and pepper. Fold to gently combine.

Preheat oven to 375F.

While the oven heats, line a tray with foil or parchment. Drizzle olive oil generously to coat the base.

Roll handful sizes of vegetable mix into balls, about 2 inch diameter. Gently pat into a patty and place on tray. This recipe will make 8-9 patties.

Bake till crisp on the outside, about 15-20 minutes.

While the cutlets bake, heat olive oil in a frying pan. Add leeks and mushrooms with a little salt and sauté on low till mushrooms are browned.

Add the remaining mustard and mix through. Add cream and stock and gently heat to soft boil. Lower heat to simmer. Place the vegetable cutlets in the pan, in one layer. Cover and cook for five more minutes.

Serve with squeeze of lemon, chopped parsley or green onions (as i did).


This post is in partnership with Maille. ALl content and opinion is my own and licensed to ashaink.

Thank you for supporting FSK through your readership!


More Mustard Recipes …

VEGETABLE BALLS IN MUSTARD CASHEW SAUCE

COTTAGE CHEESE + POTATO SALAD


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Share your creations tagging @ashafsk on Instagram and hashtag #MadeFromFSK