*  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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