Hodge Podge
Ingredients
2 cups baby carrots (500 mL)2 cups new potatoes (500 mL)
1 cup green beans (250 mL)
1 cup yellow beans (250 mL)
1 cup sugar snap peas (250 mL)
1 cup heavy cream (250 mL)
1/4 cup butter (50 mL)
1 tsp flour (1 mL)
1 cup chopped fennel (250 mL) (optional)
Directions
Clean vegetables; trim ends of carrots, beans and peas. In a large pot bring 4 cups (1 L) water to a boil. Add vegetables and cover. Reduce heat to medium and cook vegetables until tender.
Meanwhile in a small saucepan bring cream and butter to just below the boiling point. Whisk in flour, and continue to stir until slightly thickened.
Drain vegetables, reserving 2 cups (500 mL) of cooking liquid. Add to cream mixture, and pour over vegetables. Garnish with chopped fennel (optional).