Steamed vegetables with mustard sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Carrots; scraped and sliced |
| 1 | cup | Yellow squash; coarsely chopped |
| 1 | cup | Cauliflower flowerets |
| 1 | cup | Fresh green beans; sliced |
| 1 | tablespoon | Red chile pepper; sliced |
| 1 | tablespoon | Butter or margarine |
| 2 | tablespoons | All-purpose flour |
| 1 | cup | Beef broth |
| 1 | teaspoon | Dijon mustard |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Sesame seeds |
| Grated Parmesan cheese | ||
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
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