VEGETABLE PLATES FOR DINNER RECIPES

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HOT VEGETABLE PLATE RECIPE: HOW TO MAKE IT



Hot Vegetable Plate Recipe: How to Make It image

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

Provided by Taste of Home

Categories     Side Dishes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 13

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 all-purpose flour
1/4 teaspoon salt, optional
Pinch pepper
1 cup milk
1 to 2 teaspoons Dijon mustard

Steps:

  • 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. , 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. , Drain vegetables; serve with warm mustard sauce.

Nutrition Facts : Calories 152 calories, FatContent 6g fat (0 saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 146mg sodium, CarbohydrateContent 22g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 4g protein. Diabetic Exchanges 1 starch

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