Hodgepodge

I found this recipe in the Metro and thought I'd give it a go. They gave options of different veggies, herbs and spices you could use but this is how I made it....

about a dozen baby new potatoes, cut in half

2 thickly sliced, large carrots

sea salt

1 head of broccoli florets

2 cups sugar snap peas, trimmed

1/2 cup frozen peas

2 tbsp butter

1/2 an onion, chopped

1/2 tsp dried tarragon

fresh ground pepper

2 tbsp flour

1 1/2 cups almond milk

2 tsp dijon mustard

2 tbsp fresh dill, chopped (I probably used twice as much)

In a large saucepan, cover potatoes and carrots with water, add a bit of salt, cover and bring to a boil.

Uncover, reduce heat and boil gently until the potatoes are almost tender. Add broccoli, sugar snap peas, and frozen peas and boil until tender crisp. Drain and set aside.

Return pan to medium heat, melt butter. Sauté the onion and tarragon with some salt and pepper until softened. Stir in the flour for about 30 seconds then gradually whisk in the milk and mustard. Bring to a boil, stirring constantly until thickened.

Remove from heat and stir in the veggies. Add the fresh dill and any additional salt and pepper to taste.

I served this one over orzo pasta but it's also good just by itself. Really yummy!