Add the oil to a saucepan and then sauté the onion and minced peppers until softened.
Then add the garlic and cook for a couple of minutes before adding the potatoes, carrots, celery, bay leaves, mustard, lemon, vinegar and hot stock. Bring to the boil then turn down to simmer. Cover and bubble gently until the vegetables are soft and breaking down. The starch from the potatoes will thicken the stew nicely.
Next add the Tenderstem® broccoli, stirring it in. Let the Tenderstem® broccoli cook in the residual heat for 2-3 minutes.
Serve with a sprinkle of parsley and extra vinegar if you like.
More ways to cook Tenderstem®