Scandinavian Vegetable Stew

 

8

to 10 small red potatoes, cut into quarters (3 cups)

2

cups ready-to-eat baby-cut carrots

2

tablespoons margarine or butter

3

medium green onions, sliced (1/3 cup)

2

tablespoons all-purpose flour

2

cups fat-free (skim) milk

1/2

cup frozen sweet peas

3/4

teaspoon salt

1/8

teaspoon pepper

2

tablespoons chopped fresh or 1/2 teaspoon dried dill weed

1

hard-cooked egg, chopped

• 1 In 3-quart saucepan, place potatoes and carrots; 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.
• 2 In same saucepan, melt butter over medium heat. Add onions; cook 2 minutes, stirring occasionally. Stir in flour. Gradually add milk, stirring constantly, until mixture thickens and boils.
• 3 Stir in potatoes and carrots, peas, salt and pepper. Cook 5 to 6 minutes, stirring occasionally, until peas are tender.
• 4 Stir in dill weed. Cook 2 minutes, stirring constantly. Top individual servings with chopped egg and, if desired, additional dill weed.