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Hot Vegetable Plate
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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
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
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |