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Tangy Sauce for Hot Veggies
I tend to get food bored pretty easily so I am always trying different ways to spice up veggies on a plate. Use it with any veggie you desire not just the combo I have here, I have used it on everything from Portabella Mushrooms to beets. Goes nicely with roast chicken or a grilled steak. Doubles easily for more servings. Ingredients
- 1 Cup cauliflower florets
- 1 Cup carrot coins
- 1/3 Cup mayonnaise (light is fine)
- 1/4 Cup prepared mustard, your choice
- 1/2 -1 Tablespoon prepared horseradish
- 1 Tablespoon butter or margarine
- salt and pepper to taste
Directions
- Boil or steam your veggies as desired untill tender, drain well.
- Combine in a measure cup the mayo, mustard, horseradish, margarine, salt and pepper.
- Stir the sauce into the veggies, tossing gently to coat.
- Serve immediately.
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