Vegetables With Mustard Sauce Recipes

VEGETABLE MEDLEY WITH HONEY MUSTARD SAUCE

Steps:

• Combine mustard, honey, water, salt and pepper in small bowl; set aside.
• Melt Parkay in medium skillet over medium-high heat. Add frozen vegetables; cook 3 to 5 minutes or until vegetables are hot.
• Drizzle mustard mixture over cooked vegetables; toss lightly. Serve immediately.

VEGETABLES WITH MUSTARD SAUCE

Steps:

• Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until crisp-tender. , Meanwhile, in a small microwave-safe bowl, combine the remaining ingredients. Cover and microwave at 50% power for 2 minutes or until heated through, stirring every 30 seconds. Drain broccoli. Serve with sauce.

CHICKEN & VEGETABLES WITH MUSTARD-HERB SAUCE

Steps:

• In a 5- or 6-qt. slow cooker, place the potatoes, parsnips, leeks, carrots and chicken; pour soup over top. Cover and cook on low for 6-8 hours or until chicken is tender., Remove chicken and vegetables; cover and keep warm. Stir the parsley, dill and mustard into cooking juices; serve with chicken and vegetables.

MAPLE-MUSTARD GLAZED VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place potatoes, beans, and onion into a 9x13-inch casserole dish.
• Stir maple syrup, soy sauce, mustard, olive oil, and garlic together in a bowl. Pour over veggies and mix until evenly coated. Cover with aluminum foil.
• Roast in the preheated oven for 25 minutes.
• Remove veggies from the oven and remove foil. Stir, ensuring sauce is distributed evenly. Reduce oven temperature to 350 degrees F (175 degrees C).
• Return veggies to the oven and bake, uncovered, for an additional 25 minutes.
• Remove from the oven; toss again. Return to the oven and bake until tender, about 25 minutes more. Serve piping hot or lukewarm.

ROASTED ROOT VEGETABLES WITH MUSTARD

Steps:

• Preheat oven to 375°F.
• Combine mustard, olive oil, mustard oil, thyme, paprika, cayenne pepper, sea salt and freshly ground black pepper together in large bowl.
• Whisk and add carrots, parsnips, potatoes, sweet potato and onions to bowl.
• Let stand 10 minutes and spread in one layer in large baking dish.
• Roast in 375°F oven for 45- 50 minutes, gently turn vegetables every 15 minutes.
• Try not to break vegetables when turning.

CHICKEN & VEGETABLES WITH CREAMY MUSTARD-HERB SAUCE ( CROCK

Steps:

• Stir soup and leeks in a 3large slow-cooker until blended.
• Add chicken, potatoes and carrots; stir to mix and coat.
• Cover and cook on low 7 to 9 hours or until chicken, potatoes and carrots are tender when pierced.
• Remove chicken and vegetables to serving bowl with a slotted spoon.
• Add mustard to cooker; whisk until smooth.
• Stir in the dill and scallion; spoon over chicken and vegetables.

GRILLED VEGETABLES WITH LEMON, THYME AND MUSTARD BASTING SAUCE

Steps:

• Combine all ingredients in heavy medium saucepan. Whisk over medium heat until butter melts and sauce is well blended. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cool. Whisk over low heat to rewarm before using.)
• Arrange corn pieces, eggplant rounds and onion wedges in single layer on large baking sheet. arrange bell pepper strips, zucchini spears, asparagus spears and carrot slices in single layer on another large baking sheet. Transfer 1/2 cup sauce to small saucepan and reserve for dipping. Brush both sides of vegetables lightly with some of remaining basting sauce.
• Prepare barbecue (medium-high heat). Grill Corn, eggplant and onion until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to small platter as vegetables finish grilling. Tent with foil to keep warm.
• Grill bell peppers, zucchini, asparagus and carrot until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to same platter, arranging alongside other vegetables. Season all vegetables with salt and pepper. Garnish with fresh herb sprigs and lemon.
• Place pan with reserved 1/2 cup sauce over low heat or at edge of barbecue and whisk sauce until warmed through. Transfer to small bowl. Serve vegetables, passing warm dipping sauce separately.

MARINATED VEGETABLES WITH MUSTARD DILL DRESSING

Steps:

• Make marinade:
• In a small saucepan bring marinade ingredients to a boil stirring until sugar is dissolved and cool.
• Preheat oven to 400°F.
• Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. In a large saucepan of boiling salted water cook carrots until crisp-tender, 6 to 7 minutes, and transfer with a slotted spoon to a bowl.
• Unwrap beets carefully and cool. Slip off beet skins and slice beets, transferring to another bowl. Divide marinade between beets and carrots, combining well, and marinate, covered and chilled, at least 4 hours.
• In a saucepan of boiling carrot-cooking water cook beans until crisp- tender, 5 to 6 minutes, and drain in a colander. Rinse beans well under cold water and pat dry between paper towels. Vegetables may be prepared up to this point 1 day ahead and chilled, covered.
• Make dressing:
• In a bowl whisk together mustard, vinegar, water, sugar, and salt and add oil in a stream, whisking until dressing is emulsified. Whisk in dill.
• Just before serving, toss beans in a bowl with 2 tablespoons dressing and drain beets and carrots. Arrange vegetables decoratively on a platter and drizzle with remaining dressing.