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Scandinavian Vegetable Stew

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By Betty Crocker Kitchens
Updated Aug 6, 2010
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Scrumptious dinner ready in 30 minutes! Serve your family with a delicious stew made of veggies.

Scandinavian Vegetable Stew

  • Prep Time 10 min
  • Total 30 min
  • Servings 4
  • Ingredients 11
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Stir in potatoes and carrots, peas, salt and pepper. Cook 5 to 6 minutes, stirring occasionally, until peas are tender.
  • Step 
    4
    Stir in dill weed. Cook 2 minutes, stirring constantly. Top each serving with chopped egg and, if desired, additional dill weed.

Nutrition

Nutrition Facts are not available for this recipe

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