Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
-----VEGETABLE BUNDLES-----
4 Green onion tops
8 oz Frozen whole green beans
3 md Carrots *
1 md Red bell pepper**
1 md Yellow bell pepper**
-----DIJONAISE SAUCE-----
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
* 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.
