Blanched carrots reheated with mustard beurre monte

Bring a generous pot of water to a boil and salt it, one tablespoon of table salt per quart.

Blanch mildest and palest vegetables first (in this case sprouts, broccoli, carrots, then beets), cooking each to just shy of al dente.

Spread on a towel-lined sheet pan to cool; skip the ice bath by pulling them a few seconds early. Pack and refrigerate.

Bring a third of a cup of water to a boil in a 12-inch skillet, add the blanched carrots, reduce to a gentle simmer and cover; no salt needed.

After about three minutes uncover and shake, then cook two to three minutes more until the pan is nearly dry; keep covered and warm.

Bring three tablespoons of water to a simmer, reduce to a very gentle bubble, and whisk in butter one pat at a time, letting each melt before the next.

Shut off the heat before too much water is lost or the sauce breaks, stir in whole grain mustard, and spoon over the carrots.