Hodge Podge

Submitted by Chef mariajane

"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."

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 4

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).