Peas and Cauliflower in Mustard Sauce Recipe
Description: As gardeners, we like to use fresh garden vegetables
in our recipes. Getting fresh peas (a late spring-early summer crop)
and cauliflower (fall) is a problem, unless you grow a fall crop. So, plan
ahead and grow a fall crop of peas.
Contributed By: Bob M., Rochester, NY
Yield: 6 - 8 servings
1 medium size cauliflower, separately into flowerets(or 1package frozen)
2 cups peas (or 1 10 oz package frozen)
2 Tablespoons butter or margarine
1 Tablespoon flour
1/2 teaspoon salt
dash of pepper
1 Tablespoon prepared dry mustard
34/ cup milk
1 egg, beaten
2 teaspoons lemon juice
Cook cauliflower and peas separately in boiling water, until tender.
Prepare the sauce while vegetables are cooking.
Melt butter in a saucepan.
Stir in flour, salt, pepper and mustard.
Cook over medium heat, stirring constantly until sauce thickens.
Slowly stir in egg.
Add lemon juice.
Drain vegetables and place on a serving dish.
Pour sauce over the top.
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