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

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