| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Vegetables |
8 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 4 |
|
Green onion tops |
| 8 |
oz |
Frozen whole green beans |
| 3 |
md |
Carrots * |
| 1 |
md |
Red bell pepper** |
| 1 |
md |
Yellow bell pepper** |
| 2 |
tb |
Butter |
| 4 |
ts |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 1 1/4 |
c |
Milk or half-and-half |
| 2 |
tb |
Dijon mustard |
INSTRUCTIONS
VEGETABLE BUNDLES
DIJONAISE SAUCE
* 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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