Recipe for Vegetable Bundles with Dijonaise Sauce 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
VEGETABLE BUNDLES ----------------
4 x Green onion tops
8 oz Frozen whole green beans
3 med Carrots *
1 med Red bell pepper**
1 med Yellow bell pepper**
----------------- DIJONAISE SAUCE ----------------
2 tbl Butter
4 tsp All-purpose flour
1/4 tsp Salt
1/4 tsp White pepper
1/4 cup Milk or half-and-half
Instructions:
Instructions: * Cut into thin, 4-inch-long strips
** cut into long thin strips

To prepare Vegetable Bundles: In a large skillet, cook green onion tops in small amount of boiling water, about 3 to 4 minutes or until just limp.

Drain and cool.

Gather beans, carrots, and peppers into 8 bunches, using an assortment of each. Carefully tie each bundle with a cooled green onion strip. Place bundles in a steamer basket and set in a large saucepan or skillet. Steam over boiling water 7 minutes or until vegetables are tender-crisp.

To prepare Dijonaise Sauce: In saucepan over medium heat, melt butter, stir in flour, salt and pepper. Add milk. Cook and stir until the sauce is thickened and bubbly. Cook and stir for 1 minute more. Remove from heat and stir in mustard.

Spoon sauce over steamed bundles. Or pool on a platter and arrange bundles over the sauce.

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