Hot Vegetable Plate

Name: Hot Vegetable Plate
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings.
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

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

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.

Nutrition 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.

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