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.