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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This traditional dish from the Maritimes is a tasty way to eat more veggies. This colourful array in a light sauce elevates everyday vegetables into something scrumptious. Ingredients:
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 |
Directions:
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).
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