Broccoli And Cauliflower In Mustard Sauce Recipes

Steps:

• Melt butter in a saucepan over medium heat; whisk flour into butter until smooth. Pour milk into butter mixture and stir with a wooden spoon to combine. Cook and stir until mixture thickens, about 3 minutes. Add Cheddar cheese and stir until cheese is melted, about 3 minutes more. Season with salt and pepper.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium saucepan with enough water to cover, boil cauliflower and broccoli until tender, about 10 minutes. Drain, and transfer to a medium baking dish.
• In a separate medium saucepan over low heat, melt butter, and stir in flour. Gradually whisk in milk, and increase heat to medium. As the mixture thickens, whisk in English mustard, cayenne pepper, salt and pepper. Continue whisking until a thick sauce has formed, being careful not to allow the mixture to boil. Sprinkle in 2/3 of the cheese, and stir until melted.
• Pour sauce over broccoli and cauliflower. Bake in the preheated oven 30 minutes, until bubbly and lightly brown. Sprinkle with remaining cheese during the final 10 minutes of cooking.

Steps:

• Heat oven to 200C/180C fan/gas 6. In a very large saucepan, cook the cauliflower in boiling salted water for 5 mins. Then add the broccoli and cook for 3 mins more. Drain well and transfer to a large ovenproof dish.
• To make the cheese sauce, melt the butter in a small pan. When foaming, add flour and mustard powder, and cook for 1 min, stirring constantly. Take off the heat and add the milk, a little at a time, stirring constantly to get rid of any lumps. Once half the milk has been added, return to the heat and add the remaining milk. Keep stirring and bring to the boil, then turn down to a simmer and cook for 2 mins, until thickened and smooth. Add most of the cheese and some seasoning then take off the heat and add the chives.
• Pour the sauce over the vegetables and sprinkle with the remaining cheese. This can be done the day before and kept covered in the fridge. Cook in the oven for 35-40 mins until bubbling, allowing an extra 5-10 mins cooking time if from the fridge.

Steps:

• Combine broccoli and cauliflower in a microwave-safe baking dish. Cover.
• Stirring once, microwave on high power for 8 to 12 minutes or until tender; drain.
• In a medium bowl, combine remaining ingredients. Stirring after each minute, microwave on high power for 3 to 4 minutes or until sauce is thickened.
• Pour sauce over vegetables.

Steps:

• Blend butter, mustard and lemon juice together.
• Steam broccoli and cauliflower, covered, until tender (about 5 to 6 minutes) Drain vegetables, return to hot saucepan and toss to evaporate any excess moisture Season with salt and pepper.
• Add mustard butter.
• Toss to coat well and serve immediately.

Steps:

• In a small bowl, combine the butter, mustard and lemon peel.
• Mix in the 1/3 cup chives.
• Season and set aside.
• In a large pot of boiling, salted water, cook cauliflower 2 minutes.
• Add broccoli and cook about 3 minutes longer, until crisp tender.
• Drain.
• Return to the pot and toss with the mustard/butter sauce.
• Season, sprinkle with additional chives and serve.

Steps:

• In a small bowl, combine 1 tablespoon water, butter, brown sugar and mustard; set aside. , In a skillet or wok, stir-fry broccoli in oil for 1 minute; add remaining water. Reduce heat; cover and cook for 3-4 minutes or until crisp-tender. Add mustard sauce and toss to coat.

Steps:

• Using fork, blend butter, mustard and lemon peel in small bowl. Mix in ­ cup chives. Season with salt and pepper.
• Cook cauliflower in large pot of boiling salted water 2 minutes. Add broccoli and cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water. Drain. (Butter mixture and vegetables can be made 1 day ahead. Cover separately and chill.)
• Combine butter mixture and vegetables in large pot. Toss gently over medium heat until vegetables are heated through and coated with butter mixture, about 5 minutes. Transfer to bowl. Sprinkle with remaining 1 tablespoon chives.

Steps:

• Trim the thick stems from the broccoli. Cut flowerets into small portions.
• Steam over boiling water for about 7 minutes, until crisptender.
• Meanwhile, place butter, lemon juice and mustard in serving dish and mix thoroughly. When broccoli is cooked, drain and place in dish. Mix well to coat with sauce and serve.

Steps:

• Place broccoli in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender. Meanwhile, in a small bowl, combine the mayonnaise, mustard and pickle juice. Serve over broccoli.