Things You'll Need:
- 3 carrots peeled
- 2 tbsp. chives
- 2 tsp. Dijon mustard
- 2 tbsp. flour
- 1/2 tsp. pepper freshly ground
- 2 medium rutabagas peeled
- 1/2 tsp. salt
- 2 medium turnips peeled
- 4 tbsp. unsalted butter
- 3 c. water
- 1 1/2 tsp. white wine vinegar
- 1 tsp. whole grain mustard
- Groceries
- 1 Chef's Knives
- 2 3-quart Saucepans
- Mixing Spoons
- Serving Bowls
- 1 colanders
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Step 1
Cut carrots in half lengthwise and slice into 1/4-inch half circles. Place in a bowl and set aside.
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Step 2
Dice turnips into 1/4-inch cubes. Set aside.
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Step 3
Julienne rutabagas into 1/4-inch sticks. Set aside with turnips.
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Step 4
Put 3 c. water in a 3-quart saucepan, bring to a boil and add carrots. Cover and boil for 3 minutes, or until tender.
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Step 5
Add the rest of the vegetables, cover the saucepan and boil 3 more minutes.
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Step 6
Strain the boiled vegetables in a colander and reserve the cooking liquid.
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Step 7
Bring the cooking liquid to a boil in a saucepan and allow to cook until only 1 1/4 c. liquid is left.
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Step 8
Melt the butter in another saucepan over medium heat. Add flour and, stirring constantly, cook for one minute or until light brown.
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Step 9
Slowly add cooking liquid to flour, stirring.
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Step 10
Reduce heat to low and add mustards, vinegar, salt and pepper. Cook 30 seconds.
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Step 11
Put vegetables and chives in mustard mixture and stir to thoroughly coat.
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Step 12
Cook vegetables over medium heat for three minutes. Serve immediately.
