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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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 king arthur unbleached all-purpose flour |
1/4 teaspoon salt, optional |
pinch pepper |
1 cup milk |
1 to 2 teaspoons dijon mustard |
Directions:
1. 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.
2. 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.
3. Drain vegetables; serve with warm mustard sauce. Yield: 8 servings.
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