Prep 20 mins
Cook 7 mins
This combo of vegetables is what is most often seen at our dinner table. My husband created this sauce for the kids to dip them in. Now it's mandatory to keep this made up in the fridge. I'm not guaranteeing that your kids will like it as much (my 3 can have odd tastes) but anything is worth a try when attempting to get them to eat their veggies.
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 carrots, sliced thin on the bias
- lemon juice
- 1⁄2 cup mayonnaise
- 1 teaspoon spicy brown mustard
- 1 teaspoon yellow mustard
- 3⁄4 teaspoon paprika
- 1⁄2 teaspoon chili powder
- 1 pinch cayenne pepper (or more)
- Each of these vegetables take slightly different times to steam. I make my cauliflower florets small and carrot slices thin to take that into account.
- Fill steamer bottom with 1-2 inches of water. Add a little lemon juice to the water.
- Bring to a simmer. Place steamer basket with veggies on top and cover.
- Steam the vegetable until fork-tender, about 5-7 minutes. (or for the length of time it takes to make the vegetables how you like them.).
- Immediately remove from heat and serve.
- Place ingredients into a small bowl and mix until thoroughly combined.
- Cover and keep refrigerated until ready to serve along side veggies.
Rather than making this dish for dinner, I included it on my finger food counter the other night & guests really enjoyed it, even to the point of asking for the sauce recipe! Thanks for sharing a great keeper! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]
The sauce was just what I was looking for to dress up some fresh steamed vegetables. I was after the sauce more than anything but am sure the recipe is good as written. I tend to microwave my veggies for 1-2 minutes in a covered glass bowl to keep them crisp tender. Rather than serve as a dipper, I tossed the veggies with 1/2 recipe of the sauce just before serving. Yummy
Very good way to add some extra taste to basic steamed vegetables. I followed the idea of another reviewer and mixed the cooked vegetables and half of the sauce together to serve at the table I used the remainder of the sauce the next day as a cold dip with raw carrot and celery sticks.