SCANDINAVIAN VEGETABLE STEW

Scandinavian Vegetable Stew image

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 11

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8 to 10 small red potatoes, cut into fourths (3 cups)
2 cups fresh or frozen baby-cut carrots
3 tablespoons margarine or butter
3 medium green onions, sliced (1/3 cup)
3 tablespoons all-purpose flour
2 cups milk
1/2 cup frozen green 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

Steps:

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 margarine in same saucepan over medium heat. Cook onions in margarine 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 weed. Cook 2 minutes, stirring constantly. Top each serving with chopped egg and, if desired, additional dill weed.

Nutrition Facts : ServingSize 1 Serving