HOT VEGETABLE PLATE
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
Time 30m
Yield 8 servings.
Number Of Ingredients 13
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, Fat 6g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 146mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
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