Printable | Taste of Home

Hot Vegetable Plate

1 medium kohlrabi
1 medium turnip
1 small rutabaga
4 medium carrots, halved crosswise
4 medium leeks (white portion only), sliced
12 fresh cauliflowerets
MUSTARD SAUCE:
1/4 cup butter, cubed
2 tablespoons all-purpose flour
1/4 teaspoon salt, optional
Pinch pepper
1 cup milk
1 to 2 teaspoons Dijon mustard

Printed from tasteofhome.com Oct 7, 2008

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Hot Vegetable Plate cont.

Peel kohlrabi, turnip and rutabaga; cut into 1/4-in. slices. Halve the
kohlrabi and turnip slices; quarter the rutabaga slices. Place all
vegetables in a large saucepan and cover with water; cook until
crisp-tender. Meanwhile, melt butter in a small saucepan; stir in
flour. Bring to a boil; cook and stir for 2 minutes. Add salt if
desired and pepper. Gradually add milk; cook and stir until mixture
boils. Reduce heat; cook and stir for 1 minute or until thickened.
Remove from the heat; stir in mustard. Drain vegetables; serve
with warm mustard sauce.

Yield: 8 servings.