Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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