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Hot Vegetable Plate

 Hot Vegetable Plate
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
8 ServingsPrep/Total Time: 30 min.


  • 1 medium kohlrabi
  • 1 medium turnip
  • 1 small rutabaga
  • 4 medium carrots, halved crosswise
  • 4 medium leeks (white portion only), sliced
  • 12 fresh cauliflowerets
  • 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 the heat;
  • stir in mustard.
  • Drain vegetables; serve with warm mustard sauce. Yield: 8 servings.

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Hot Vegetable Plate (continued)

Nutritional Facts:Diabetic Exchanges: One serving with 2 tablespoons sauce (prepared with margarine and skim milk and without salt) equals 1 starch, 1 vegetable, 1 fat; also, 152 calories, 146 mg sodium, 1 mg cholesterol, 22 gm carbohydrate, 4 gm protein, 6 gm fat.