Prep time: 10min | Cook time: 25-30min | Servings: 4
This traditional dish from the Maritimes is a tasty way to eat more veggies. The colourful array in a light sauce elevates everyday day vegetables to something scrumptious.
12 baby new potatoes, cut in half
250 mL (1 cup) thickly sliced carrots or baby-cut carrots
500 mL (2 cups) broccoli florets
250 mL (1 cup) sugar snap peas, snow peas, or green beans, trimmed
125 mL (1/2 cup) frozen green peas
15 mL (1 tbsp) vegetable oil
1 small onion, finely chopped
2 mL (1/2 tsp) dried tarragon, savoury or thyme
30 mL (2 tbsp) all-purpose flour
375 mL (1 1/2 cup) 1% milk, heated
10 mL (2 tsp) Dijon or dry mustard
30 mL (2 tbsp) chopped fresh basil or dill (optional)
1. In a large saucepan, combine potatoes and carrots; add cold water to cover by 5 cm (2 inches). 2. Cover and bring to a boil over high heat. Uncover, reduce heat and boil gently for 10 minutes or until potatoes are almost tender.
3. Add broccoli, sugar snap peas and green peas; boil for 3 minutes or until tender-crisp. Drain; set aside.
4. Return pan to medium heat; heat vegetable oil. Sauté onion, tarragon and 1mL (1/4 tsp) pepper for about 5 minutes or until softened.
5. Stir in flour; sauté for 30 seconds. Gradually whisk in heated milk and mustard.
6. Bring to a boil, whisking constantly; reduce heat to medium and simmer, whisking, for about 2 minutes or until thickened.
7. Remove from heat; stir in vegetables and toss to coat.
8. Season to taste with pepper.
9. Transfer to a warmed serving bowl and sprinkle with fresh herbs (if using).