from Virtuous Daughters, October 2010~Volume 10, Number 7
Here is a recipe my family and I enjoy!
Mix potatoes and carrots in 3-quart saucepan; add enough water to cover. Heat to boiling; reduce heat to medium. Cover and cook 8 to 10 minutes or until tender; drain in colander. Wipe out saucepan with paper towel. Melt butter in same saucepan over medium heat. Cook onions in butter 2 minutes, stirring occasionally. Stir in flour. Gradually add milk, stirring constantly, until mixture thickens and boils. Stir in potatoes and carrots, peas, salt, and pepper. Cook 5 to 6 minutes, stirring occasionally until peas are tender. Stir in dill week. Cook 2 minutes, stirring constantly. Top each serving with chopped egg and additional dill weed, if desired. Serves: 4