Recipe
September 9, 2011
Hodgepodge Vegetable Stew Recipe

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).
Directions
Yield:
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).