Yummy Scandinavian Vegetable Stew. I served this in little bread bowls. The bread bowls were actually only hard buns because I couldn't find any mini buns but I put them in the oven after I hallowed them. Everyone loved it.. you could spice it up a bit tho if you prefer. :)
Prep: 10 min; Cook: 20 min 4 servings.
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 (or to taste of course!)
2 tablespoons chopped fresh or 1/2 teaspoon dried dill weed
1 hard-cooked egg, chopped
1. 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 minues or until tender; drain in colander. Wipe out saucepan with paper towel.
2. Melt margarine in the same saucepan over medium heat. Cook onions in margarine 2 minues, stirring occasionally. Stir in flour. Gradulally add milk, stirring contantly, until mixture thickens and boils.
3. Stir in potates 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 contantly. Top each serving with chopped egg and , if desired, additional dill weed.
1 serving: Calories 390 (calories from fat 115); Fat 13g (Saturated 8g); Cholesterol 85mg; Sodium 620mg; Carbohydrate 63g (Dietary Fiber 7g); Protein 12g.