Vegetable bundles with dijonaise sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 4 | Green onion tops | |
| 8 | ounces | Frozen whole green beans |
| 3 | mediums | Carrots * |
| 1 | medium | Red bell pepper** |
| 1 | medium | Yellow bell pepper** |
| 2 | tablespoons | Butter |
| 4 | teaspoons | All-purpose flour |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | White pepper |
| 1¼ | cup | Milk or half-and-half |
| 2 | tablespoons | Dijon mustard |
Directions
VEGETABLE BUNDLES
DIJONAISE SAUCE
* 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, ⅕/93.
Posted by Stephen Ceideburg