Medley of Garden Vegetables
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INGREDIENTS 1 pound carrots
2 heads cauliflower
2 bunches broccoli
Hollandaise SauceSlice the carrots. Cut the cauliflower and broccoli into florets. Blanch vegetables in boiling salted water for approximately 4 minutes. If vegetables are too crisp for your liking, additional cooking time is required.
Arrange vegetables on platter. Ladle Hollandaise Sauce over vegetables and serve immediately.
HOLLANDAISE SAUCE
6 egg yolks
1/2 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon lemon juice
Dash of Tabasco sauce
3/4 pound butter, meltedIn blender, mix all ingredients except butter.
Slowly pour in butter while mixing on low speed, blending until thick and creamy, about 30 seconds.
Refrigerate if not using immediately. Otherwise, keep heated over warm, not hot, water until ready to serve.
NOTE - For you convenience, you can partially cook the vegetables ahead of serving, then shock them in cold water to stop their cooking and preserve their color. Before serving, you can drop them in boiling water to heat.