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Scandinavian Vegetable Stew

scandinavian vegetable stew Entree Scandinavian
Scandinavian Vegetable Stew
  • Prep 10 min
  • Total 30 min
  • Servings 4

Scrumptious dinner ready in 30 minutes! Serve your family with a delicious stew made of veggies.

Updated August 6, 2010

Ingredients

  • 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
  • 2
    tablespoons chopped fresh or 1/2 teaspoon dried dill weed
  • 1
    hard-cooked egg, chopped

Steps

  • 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 minutes or until tender; drain in colander. Wipe out saucepan with paper towel.
  • 2
    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.
  • 3
    Stir in potatoes 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 constantly. Top each serving with chopped egg and, if desired, additional dill weed.

  • Dill and hard-cooked egg add a Scandinavian touch to this soup brimming with fresh garden flavor. Always add dill weed close to the end of cooking as it loses flavor rather quickly when heated.
  • Add 1 cup diced fully cooked turkey ham with peas in step 3. Continue as directed.

No nutrition information available for this recipe

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