Title: Steamed Vegetables with Mustard Sauce
Categories: Side Vegetable Spice American Beef
Yield: 4 Servings

1	c	Carrots; scraped and sliced
1	c	Yellow squash; coarsely chopped
1	c	Cauliflower flowerets
1	c	Fresh green beans; sliced
1	tb	Red chile pepper; sliced
1	tb	Butter or margarine
2	tb	All-purpose flour
1	c	Beef broth
1	ts	Dijon mustard
1/4	ts	Salt
2	tb	Sesame seeds
		Grated Parmesan cheese

: Arrange first 5 ingredients in steaming rack. Place over boiling water; cover and steam 7 minutes or to desired degree of doneness. Spoon vegetables into serving dish. : Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add beef broth; cook over medium heat, stirring constantly, until thickened. Stir in mustard, salt, and sesame seeds; simmer 1 minute, stirring constantly. Pour over vegetables; sprinkle with cheese. Yield: 4 to 6 servings.

September, 1983 "Southern Living" Typos by Jeff Pruett

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