Preparation:
1. Prepare the vegetables
Peel the potatoes and cut them into thin slices.
Cut the carrots into thin sticks and slice the onion.
2. Pre-cook the potatoes
Put them in boiling salted water for 8 minutes to soften them slightly. Drain.
3. Prepare the creamy sauce
In a small saucepan, combine the cream, stock, lemon juice and mustard.
Season with salt and pepper and heat gently without boiling.
4. Assemble the dish:
the recipe on the next page
