Winter Vegetables With Mustard Sauce - cooking recipe

Ingredients

2 c. or 6 medium new potatoes (1-inch), cubed
1 c. sliced carrots (1/4-inch)
2 c. water
1 lb. Brussels sprouts, trimmed or 2 (10 oz.) frozen
1/3 c. Land O Lakes butter
4 tsp. country-style Dijon mustard or to taste
4 tsp. vinegar
1/2 tsp. salt
1/4 tsp. pepper
2 to 3 drops hot pepper sauce

Preparation

In 3-quart saucepan, combine potatoes, carrots and water; bring to full boil.
Cover; cook over medium heat 8 minutes.
Add Brussels sprouts.
Continue cooking, stirring occasionally until vegetables are crisp-tender (10 to 15 minutes).
Drain. Meanwhile, in a small bowl, stir together remaining ingredients. Pour over vegetables.
Toss to coat.
Yields 6 servings.