Side Pannel
Vegetable Bundles with Dijonaise Sauce
Vegetable Bundles with Dijonaise Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- Stephen Ceideburg
Directions
VEGETABLE BUNDLES
4 Green onion tops
8 oz Frozen whole green beans
3 md Carrots *
1 md Red bell pepper**
1 md Yellow bell pepper**
DIJONAISE SAUCE
2 tb Butter
4 ts All-purpose flour
1/4 ts Salt
1/4 ts White pepper
1 1/4 c Milk or half-and-half
2 tb Dijon mustard
* 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.
4 Green onion tops
8 oz Frozen whole green beans
3 md Carrots *
1 md Red bell pepper**
1 md Yellow bell pepper**
DIJONAISE SAUCE
2 tb Butter
4 ts All-purpose flour
1/4 ts Salt
1/4 ts White pepper
1 1/4 c Milk or half-and-half
2 tb Dijon mustard
* 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.
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