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*
1 cup thickly sliced carrots or baby-cut carrots
2 cups broccoli florets
1 cup sugar snap peas, snow peas, or green beans, trimmed
1/2 cup frozen green peas
2 tbsp butter
1 small onion, finely chopped
1/2 tsp dried tarragon, savoury or thyme
2 tbsp all-purpose flour
1-1/2 cups milk, heated
2 tsp Dijon or dry mustard
2 tbsp chopped fresh basil or dill (optional)
* You can use different vegetables: start with potatoes and add 4-1/2 cups (1.125 L) other vegetables, adding hard vegetables with the potatoes and more tender ones for the cooking time they require.
Step 1: In a large saucepan, combine potatoes and carrots; add cold water to cover by 2" and 1/2 tsp 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. Add broccoli, sugar snap peas and green peas; boil for 3 minutes or until tender-crisp. Drain; set aside.
Step 2: Return pan to medium heat; melt butter. Sauté onion, tarragon, 1/2 tsp salt and 1/4 tsp pepper for about 5 minutes or until softened. Stir in flour; sauté for 30 seconds. 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. Remove from heat; stir in vegetables and toss to coat. Season to taste with salt and pepper.
Step 3: Transfer to a warmed serving bowl and sprinkle with fresh herbs (if using).