Steamed Vegetables With Mustard Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 cup: Carrots, scraped and sliced
2 tbsp: All-purpose flour,
1 cup: Yellow squash, coarsely
1 cup: Beef broth,
-chopped,
1 tsp: Dijon mustard,
1 cup: Cauliflower flowerets,
1/4 tsp: Salt,
1 cup: Fresh green beans, sliced
2 tbsp: Sesame seeds,
1 tbsp: Red chile pepper, sliced
Grated Parmesan cheese,
1 tbsp: Butter or margarine,
Directions:
Arrange first 5 ingredients in steaming rack. Place over boiling
water; cover and steam 7 minutes or to desired degree of doneness.
Spoon vegetables into serving dish.
Melt butter in a heavy saucepan over low heat; add flour, stirring
until smooth. Cook 1 minute, stirring constantly. Gradually add
beef broth; cook over medium heat, stirring constantly, until
thickened. Stir in mustard, salt, and sesame seeds; simmer 1 minute,
stirring constantly. Pour over vegetables; sprinkle with cheese.
Yield: 4 to 6 servings.
September, 1983 "Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-01-95
Source from luhu.jp
water; cover and steam 7 minutes or to desired degree of doneness.
Spoon vegetables into serving dish.
Melt butter in a heavy saucepan over low heat; add flour, stirring
until smooth. Cook 1 minute, stirring constantly. Gradually add
beef broth; cook over medium heat, stirring constantly, until
thickened. Stir in mustard, salt, and sesame seeds; simmer 1 minute,
stirring constantly. Pour over vegetables; sprinkle with cheese.
Yield: 4 to 6 servings.
September, 1983 "Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-01-95
Source from luhu.jp