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.
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.