Vegetable Bundles With Dijonaise Sauce

Recipe Ingredients

		Vegetable Bundles
4		Green onion tops
8 oz	227g	Frozen whole green beans
3 oz	85g	Carrots * (medium)
1 oz	28g	Red bell pepper** (medium)
1 oz	28g	Yellow bell pepper** (medium)
		Dijonaise Sauce
2 tablespoons	30ml	Butter
4 teaspoons	20ml	All-purpose flour
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	White pepper
1 1/4 cups	296ml	Milk or half-and-half
2 tablespoons	30ml	Dijon mustard

Recipe Instructions

* cut into thin, 4-inch-long strips ** cut into long thin strips To prepare Vegetable Bundles: In a large skillet, cook green onion tops in small amount of boiling water, about 3 to 4 minutes or until just limp. Drain and cool.

Gather beans, carrots, and peppers into 8 bunches, using an assortment of each. Carefully tie each bundle with a cooled green onion strip. Place bundles in a steamer basket and set in a large saucepan or skillet. Steam over boiling water 7 minutes or until vegetables are tender-crisp.

To prepare Dijonaise Sauce: In saucepan over medium heat, melt butter, stir in flour, salt and pepper. Add milk. Cook and stir until the sauce is thickened and bubbly. Cook and stir for 1 minute more. Remove from heat and stir in mustard.

Spoon sauce over steamed bundles. Or pool on a platter and arrange bundles over the sauce.

From the Oregonian FOODday, 1/5/93.

Source:
Parents magazine 5/97

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.