1 lb. each broccoli and carrots
Boiling water
4 tbsp. butter
Sm. onion, chopped
3 tbsp. flour
1 tsp. ground coriander
1/8 tsp. each ground nutmeg and pepper
1 chicken bouillon cube dissolved in 1 cup hot water
1/2 c. half and half
1 1/2 tsp. Dijon mustard
3 tbsp. minced fresh parsley

Peel broccoli stems and carrots. Cut flowerets from broccoli and set aside. Cut broccoli stems and carrots into 1/2 inch pieces and steam over boiling water for about 8 minutes. Add broccoli flowerets and continue steaming for 3 more minutes. Plunge vegetable into cold water; drain.

In a side frying pan over medium heat, melt butter. Add onion and cook until tender. Blend in flour, coriander, nutmeg, and pepper and cook, stirring until bubbly. Gradually add chicken stock and half and half; continue cooking and stirring until sauce boils and thickens. Stir in mustard, parsley, carrots, and broccoli.