Hot Vegetable Plate Recipe
Hot Vegetable Plate Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
A creamy mustard sauce adds spark to an interesting lineup of vegetables in this perfect fall side dish. I always receive compliments with this special presentation. — Julie Polakowski, West Allis, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
Originally published as Hot Vegetable Plate in Taste of Home August/September 1997, p39

Nutritional Facts

1 cup: 152 calories, 6g fat (0 saturated fat), 1mg cholesterol, 146mg sodium, 22g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

  • 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
  1. 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.
  2. 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.
  3. Drain vegetables; serve with warm mustard sauce. Yield: 8 servings.
Originally published as Hot Vegetable Plate in Taste of Home August/September 1997, p39

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