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Baby Vegetables in Mustard Seed Sauce
This bright and colorful side dish has become one of my favorite side dishes to serve with a wide range of dishes. Whether your vegetables are fresh out of your garden, or purchased at your local farmer's market or grocery store, this cooking method ensures that they come out crisp and flavorful each time. Any other baby or small vegetables can be used if desired, such as summer squash, peas in the pod, parsnips, and even small red potatoes. If you start to run out of broth, just add a little more broth or water. If you have too much broth, remove the vegetables and boil to reduce.
 2 cups vegetable or chicken stock
3 tablespoons yellow mustard seeds
2 teaspoons Dijon mustard
Salt
Freshly ground black pepper
1/2 pound baby pattypan squash
1/2 pound baby carrots
1/2 pound baby zucchini
1/2 pound haricot verts or small thin green beans
2 tablespoons butter
Bring the stock, mustard seeds, mustard, salt, and pepper to a boil in a heavy wide skillet. While the mustard seed mixture is coming to a boil, scrub and trim the stems off the pattypan squash. Add the pattypan squash to the skillet and cook for ten minutes. While the pattypan is cooking, halve the baby carrots lengthwise, wash and remove the stems of the zucchini and stem the haricot verts. Add the carrots and cook for five minutes. Add the zucchini and haricot verts and cook for 2-3 minutes or until the beans turn bright green. Be careful not to overcook the vegetables. Finish with the butter and serve hot.
Makes 6 servings.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
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