Recipe by Southern Living December 1998

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Yield:
8 servings
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Ingredients

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Directions

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  • Bring 1 cup water to a boil in a saucepan. Add carrot and cauliflower; cover and simmer 8 minutes. Add brussels sprouts, and cook 8 minutes or until tender; drain and keep warm.

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  • Melt butter in a skillet over medium heat; add onion, and sauté until tender. Whisk in flour until smooth; cook, whisking constantly, 1 minute. Gradually add milk; cook over medium heat, whisking constantly until thickened. Stir in mustard and next 3 ingredients; toss with vegetables.

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