Vegetable Bundles With Dijonaise Sauce Recipe

Vegetable Bundles With Dijonaise Sauce Recipe

Yield: 8 Servings
Recipe by luhu.jp

Ingredients:
Stephen Ceideburg,

VEGETABLE BUNDLES
4: Green onion tops,
8 ounce: Frozen whole green beans,
3 medium: Carrots *,
1 medium: Red bell pepper**,
1 medium: Yellow bell pepper**,

DIJONAISE SAUCE
2 tbsp: Butter,
4 tsp: All-purpose flour,
1/4 tsp: Salt,
1/4 tsp: White pepper,
1 1/4 cup: Milk or half-and-half,
2 tbsp: Dijon mustard,

Directions:

* 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.

Posted by Stephen Ceideburg


Source from luhu.jp