Creamed Winter Vegetables Recipe
Ingredients
| Red potatoes | 2 Medium, sliced | |
| Carrots | 2 Medium, cut into thin strips | |
| 1 small rutabaga or 2 medium turnips, cut into thin strips | ||
| Butter/Margarine | 1 Tablespoon | |
| 1 8-ounce carton whipping cream | ||
| 1 tablespoon Dijon-style mustard | ||
| Salt | 1/4 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
Directions
In a large saucepan cook potatoes, carrots, and rutabaga in boiling salted water 5 to 10 minutes or till crisp-tender.
Drain.
Cut an 18x12-inch piece of heavy foil.
Transfer vegetable mixture to center of foil.
Fold up foil around vegetables.
Dot vegetables with margarine.
Blend whipping cream into mustard; stir in salt and pepper.
Pour over vegetables.
Bring up long edges of foil and, leaving a little space for expansion of steam, tightly seal top, then seal each end.
Place foil packet in center of the cooking grill.
Grill 25 to 30 minutes or till vegetables are tender and cream is slightly thickened.
Remove from grill.
Open packet.
Stir vegetables just before serving.
Drain.
Cut an 18x12-inch piece of heavy foil.
Transfer vegetable mixture to center of foil.
Fold up foil around vegetables.
Dot vegetables with margarine.
Blend whipping cream into mustard; stir in salt and pepper.
Pour over vegetables.
Bring up long edges of foil and, leaving a little space for expansion of steam, tightly seal top, then seal each end.
Place foil packet in center of the cooking grill.
Grill 25 to 30 minutes or till vegetables are tender and cream is slightly thickened.
Remove from grill.
Open packet.
Stir vegetables just before serving.
Chef
