How to Make an Autumn Vegetable Medley

This vegetable medley makes a wonderful side dish or a main dish for vegetarians.

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

Instructions

1. Cut carrots in half lengthwise and slice into 1/4-inch half circles. Place in a bowl and set aside.

2. Dice turnips into 1/4-inch cubes. Set aside.

3. Julienne rutabagas into 1/4-inch sticks. Set aside with turnips.

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.

5. Add the rest of the vegetables, cover the saucepan and boil 3 more minutes.

6. Strain the boiled vegetables in a colander and reserve the cooking liquid.

7. Bring the cooking liquid to a boil in a saucepan and allow to cook until only 1 1/4 c. liquid is left.

8. Melt the butter in another saucepan over medium heat. Add flour and, stirring constantly, cook for one minute or until light brown.

9. Slowly add cooking liquid to flour, stirring.

10. Reduce heat to low and add mustards, vinegar, salt and pepper. Cook 30 seconds.

11. Put vegetables and chives in mustard mixture and stir to thoroughly coat.

12. Cook vegetables over medium heat for three minutes. Serve immediately.

Tips & Warnings

• Experiment with different vegetables, adding or taking away as you wish. Note that different vegetables have different cooking times.