Hot Vegetable Plate Recipe

Name: Hot Vegetable Plate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium kohlrabi; 1 medium turnip; 1 small rutabaga; 4 medium carrots, halved crosswise; 4 medium leeks (white portion only), sliced; 12 fresh cauliflowerets; 1/4 cup butter, cubed; 2 tablespoons all-purpose flour; 1/4 teaspoon salt, optional; Pinch pepper; 1 cup milk; 1 to 2 teaspoons Dijon mustard

Servings: persons

1 medium kohlrabi
1 medium turnip
1 small rutabaga
4 medium carrots, halved crosswise
4 medium leeks (white portion only), sliced
12 fresh cauliflowerets
1/4 cup butter, cubed
2 tablespoons all-purpose flour
1/4 teaspoon salt, optional
Pinch pepper
1 cup milk
1 to 2 teaspoons Dijon mustard

1
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.
2
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.
3
Drain vegetables; serve with warm mustard sauce.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium kohlrabi, 1 medium turnip, 1 small rutabaga, 4 medium carrots, halved crosswise, and more.

Yes, Hot Vegetable Plate falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Vegetable Plate

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