Ingredients
1 medium kohlrabi1 medium turnip1 small rutabaga4 medium carrots, halved crosswise4 medium leeks (white portion only), sliced12 fresh caulifloweretsMUSTARD SAUCE:1/4 cup butter, cubed2 tablespoons all-purpose flour1/4 teaspoon salt, optionalPinch pepper1 cup milk1 to 2 teaspoons Dijon mustard
Preparation
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.
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.
Drain vegetables; serve with warm mustard sauce.
