*  Exported from  MasterCook  *

                 VEGETABLE BUNDLES WITH DIJONAISE SAUCE

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.

 From the Oregonian FOODday, 1/5/93.

 Posted by Stephen Ceideburg



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