Hot Vegetable Plate

• 1 medium kohlrabi
• 1 medium turnip
• 1 small rutabaga
• 4 medium carrots, halved crosswise
• 4 medium leeks (white portion only), sliced
• 12 fresh cauliflowerets
• 1/4 cup butter, cubed
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt, optional
• Pinch pepper
• 1 cup milk
• 1 to 2 teaspoons Dijon mustard

1. Peel kohlrabi, turnip and rutabaga; cut into 1/4-in. slices. Halve the kohlrabi and turnip slices; quarter the rutabaga slices. Place all vegetables in a large saucepan and cover with water; cook until crisp-tender.
2. Meanwhile, melt butter in a small saucepan; stir in flour. Bring to a boil; cook and stir for 2 minutes. Add salt if desired and pepper. Gradually add milk; cook and stir until mixture boils. Reduce heat; cook and stir for 1 minute or until thickened. Remove from the heat; stir in mustard.
3. Drain vegetables; serve with warm mustard sauce.

rutabaga, carrots, leeks, fresh cauliflowerets, butter, flour, salt, pepper, milk, mustard

Taken from www.tasteofhome.com/recipes/hot-vegetable-plate/ (may not work)