Hodge Podge

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 12 new baby potatoes, cut in half
• 1 cup thickly sliced carrots or 1 cup baby-cut carrot
• salt and pepper
• 2 cups broccoli florets
• 1 cup sugar snap peas, snow peas or 1 cup green beans, trimmed
• 1/2 cup frozen green pea
• 2 tablespoons butter
• 1 small onion, finely chopped
• 1/2 teaspoon dried tarragon, savoury or 1/2 teaspoon thyme
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk, heated
• 2 teaspoons dijon mustard or 2 teaspoons dry mustard
• 2 tablespoons fresh dill or 2 tablespoons basil, chopped

Recipe

• 1 in a large saucepan, combine potatoes and carrots; add cold water to cover by 2 inches and 1/2 teaspoons salt. cover and bring to a boil over high heat. uncover, reduce heat and boil gently for 10 minutes or until potatoes are almost tender.
• 2 add broccoli, sugar snap peas and green peas; boil for 3 minutes or until tender-crisp. drain; set aside.
• 3 return pan to medium heat; melt butter. sauté onion, tarragon, 1/2 teaspoons salt and 1/4 teaspoons pepper for about 5 minutes or until softened. stir in flour; sauté for 30 seconds.
• 4 gradually whisk in heated milk and mustard. bring to a boil, whisking constantly; reduce heat to medium and simmer, whisking, for about 2 minutes or until thickened.
• 5 remove from heat; stir in vegetables and toss to coat.
• 6 season to taste with salt and pepper.
• 7 transfer to a warmed serving bowl and sprinkle with fresh herbs (if using).