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Categories:
butter scallion carrots red potatoes salt pepper garlic flour water milk green beans corn peas thyme
Viewed: 141 - Published at: 8 years agoIngredients
- 2 tablespoons butter
- 1 bunch scallion, sliced, keep the white and green parts separated
- 4 carrots, cut into 1/2-inch chunks
- 1 lb red potatoes, cut into 1/2-inch chunks
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons flour
- 3 cups water
- 2 cups milk, whole for a richer flavor and 1% if like me you have to watch the fat
- 1 cup cut green beans
- 1 cup corn
- 1 cup peas
- 1/4 teaspoon thyme, powder
Method
- Melt butter in large pot over medium heat. Add white part of scallions, carrots, potatoes, salt, pepper, and garlic powder. Cover and cook 8 minutes, stirring occasionally, until vegetables are slightly soft but not browned.
- Add flour to pot and mix into vegetables. Add water stiring at same time to dissolve the flour. Bring to a boil, reduce heat, cover and simmer 10 minutes or until vegetables are almost tender.
- Stir in green part of scallions, milk, green beans, corn, peas, and thyme. Bring to a boil, reduce heat and simmer uncovered 5 to 10 minutes until vegetables are tender. (Make sure heat is not to high or milk will scorch and get yucky.).
