| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetables | 8 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 4 | Green onion tops | |
| 8 | oz | Frozen whole green beans |
| 3 | Carrots * | |
| 1 | Red bell pepper** | |
| 1 | Yellow bell pepper** | |
| 2 | T | Butter |
| 4 | t | All-purpose flour |
| 1/4 | t | Salt |
| 1/4 | t | White pepper |
| 1 1/4 | c | Milk or half-and-half |
| 2 | T | Dijon mustard |
INSTRUCTIONS
cut into thin, 4-inch-long strips ** cut into long thin strips To prepare Vegetable Bundles: In a large skillet, cook green onion tops in small amount of boiling water, about 3 to 4 minutes or until just limp. Drain and cool. Gather beans, carrots, and peppers into 8 bunches, using an assortment of each. Carefully tie each bundle with a cooled green onion strip. Place bundles in a steamer basket and set in a large saucepan or skillet. Steam over boiling water 7 minutes or until vegetables are tender-crisp. To prepare Dijonaise Sauce: In saucepan over medium heat, melt butter, stir in flour, salt and pepper. Add milk. Cook and stir until the sauce is thickened and bubbly. Cook and stir for 1 minute more. Remove from heat and stir in mustard. Spoon sauce over steamed bundles. Or pool on a platter and arrange bundles over the sauce. From the Oregonian FOODday, 1/5/93. Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 69
Calories From Fat: 35
Total Fat: 4g
Cholesterol: 10.7mg
Sodium: 154.9mg
Potassium: 174.6mg
Carbohydrates: 6.8g
Fiber: 1.6g
Sugar: 3.5g
Protein: 2.2g