Vegetable pickles with Dijon mustard

A really healthy recipe that includes several vegetables. Its combination will give you a lot of vitamins, while you enjoy tasting each bite.


About 15 minutes

Utensil: Cookware

Origin: Spain


4 persons


  • Red onion, chopped (150 g)
  • Chopped white turnip (150 g)
  • Shallots in quarters (100 g)
  • Cauliflower in bouquets (200 g)
  • Carrot in pieces (100 g)
  • Radishes in quarters (8 und.)
  • Chopped pickled gherkins (4 pcs.)
  • Vegetable broth (300 ml)
  • White wine vinegar (200 ml)
  • Apple vinegar (100 ml)
  • Vegetable broth (300 ml)
  • Strong Dijon mustard (1 c/s) *
  • Coriander seeds (1 c/t) **
  • Turmeric (1 c/t)
  • Sugar (1 c/s)
  • Maize starch (2 c/c) ***
  • Salt
  • Ground black pepper

* c/s = soup spoon

** c/t = teaspoon

*** c/c = coffee spoon


1. Heat plenty of water in a pot of your Fagor cookware; when it starts to boil, blanch cauliflower, carrots and turnip separately. They should be cooked but with a crunchy point.

2. Pour the vegetable stock into a pan and bring to the boil. Add the sugar, white wine vinegar, apple vinegar, mustard and spices.

3. Cook for 2 minutes over medium heat and thicken the sauce with the corn starch dissolved in a little water or broth.

4. Add the vegetables and pickles to the pan, let cook together for 3 or 4 minutes and remove from the heat source.

5. Once tempered, store cold in an airtight container for 48 hours before consumption.

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Cantra s.l. manufactures and/or markets Fagor products under license of the Fagor brand