Ham Vol-au-Vent with Pommery Mustard
Portions:
40Preparation Time:
Cooking Time:
Ingredients
- 1 bag (2 kg) Arctic Gardens Peas & Sliced Carrots
- 2 kg Honey ham, cubed
- 40 Vol-au-vent shells
Mustard sauce
- 4 cups (1 L) Low sodium chicken broth
- 1/3 cup (80 ml) Melted butter
- 1/3 cup (80 ml) All-purpose flour
- 2 tbsp (30 ml) Pommery mustard (or whole grain mustard)
- 1/2 tsp (2.5 ml) Ground black pepper
This recipe can also be done with Arctic Gardens Crinkle Sliced Carrots and Arctic Gardens Peas #3 - No Salt or Sugar Added .
Preparation
- Boil or steam the peas and sliced carrots mix for 4 to 5 minutes. Drain and set aside.
- In a Dutch oven, melt the butter and add the flour to make a roux. Add the chicken broth and cook for 30 minutes on low heat.
- In the meantime, reheat the vol-au-vent shells in the oven.
- Add the Pommery mustard and diced ham to the thickened broth and simmer for 5 minutes.
- Add the pea and sliced carrot mixture and continue cooking for 2 minutes.
- In the middle of a serving plate, place a vol-au-vent shell. Pour 100 ml of the sauce into the vol-au-vent shell and serve hot.
