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 Cook frozen vegetables per package instructions. Drain and keep warm. |
 Prepare Mustard Horse Bechamel. |
 Finished dish ready for service. |
 Season to taste with salt/pepper. Combine thickened heated sauce with vegetables for service. |
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This is an easy side dish that goes well with most anything. It started to be Peas and pearl onions but when opening my freezer I found I had no peas but did have artichoke hearts. I served it as a side dish to Orange Glazed Pork Loin Roast referenced below.
Ingredients
- 24 oz frozen artichoke hearts, quatered
- 12 oz frozen pearl onions
- Sauce:
- 1 Tbs flour
- 1 Tbs Ghee
- 1 1/2 cup whole milk
- 2 heaping Tbs Dijon mustard
- 1 Tbs creamy Horseradish (use more if you want to kick it up)
- Kosher salt/white pepper to taste.
Directions
- Cook vegetable according to package directions and drain when done.
- In a sauce make a Roux with flour and Ghee. Cook at least a minute after Roux form to remove any flour taste. Gradually whisk in milk breaking up solids as you stir. Bring the Bechamel to a light boil. It will appear thin but will thicken after mustard and horseradish is added. Add both and stir until thick. Season with salt and white pepper.
- Combine with Bechamel with cooked vegetables for service.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 6 servings | |
| Calories 114 | |
| Calories from Fat 41 | 36% |
| Total Fat 4.55g | 6% |
| Saturated Fat 2.54g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 119mg | 5% |
| Potassium 311mg | 9% |
| Total Carbs 15.82g | 4% |
| Dietary Fiber 5.1g | 17% |
| Sugars 7.33g | 5% |
| Protein 4.24g | 7% |
