Scandinavian Vegetable Stew

by Sarah
from Virtuous Daughters, October 2010~Volume 10, Number 7

Here is a recipe my family and I enjoy!
 

• 3 c. small red potatoes, cut into fourths (about 8 to 10)
• 2 c. fresh or frozen baby-cut carrots    
• 3 T. butter or margarine
• 1/3 c. sliced green onions (about 3 medium)
• 3 T. all-purpose flour         
• 2 c. milk
• 1/2 c. frozen green peas    
• 3/4 tsp. salt          
• 1/8 tsp. pepper
• 1/2 tsp. dried or 2 T. chopped fresh dill weed
• 1 hard-cooked egg, chopped    
• additional dill weed for garnish

 
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