Milkweed Shoots With Mustard Sauce
|Milkweed shoots||1 Pound, cut in 4 inch pieces|
|Prepared mustard||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Lemon juice||1 1⁄2 Teaspoon|
Simmer shoots in water to cover for 10 minutes.
Drain and rinse.
Return shoots to pan with 1 cup salted water and simmer 10 minutes longer.
Meanwhile melt 2 Tbsp.margarine in small skillet; stir in 1 Tbsp.flour and 1 Tbsp.prepared mustard until blended smooth and thickened.
Remove from heat and stir in lemon juice.