Scandanavian Vegetable Stew- Mylinda

SCANDANAVIAN VEGETABLE STEW-Mylinda

• 8-10 red potatoes, cut into bite size pieces
  2 cups baby carrots
  3 T margarine or butter
  3 med. green onions, sliced
  3 T all-purpose flour
  2 C milk
  ½ C frozen green peas
  ¾ t salt (I think it needs more)
  1/8 t pepper
  2 T chopped fresh or ½ t dried dill weed
  1 hard-cooked egg, chopped  (I like more)
  • Mix potatoes and carrots in 3 quart saucepan; add enough water to cover.  Heat to boiling; reduce heat to medium.  Cover and cook 8-10 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 5-6 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, fresh dill weed.