Hodge Podge

1. 1

   Clean vegetables; trim ends of carrots, beans and peas.

2. 2

   In a large pot bring 4 cups water to a boil.

3. 3

   Add vegetables and cover.

4. 4

   Reduce heat to medium and cook vegetables until tender.

5. 5

   Meanwhile in a small saucepan bring cream and butter to just below the boiling point.

6. 6

   Whisk in flour, and continue to stir until slightly thickened.

7. 7

   Drain vegetables, reserving 2 cups of cooking liquid.

8. 8

   Add to cream mixture, and pour over vegetables.

9. 9

   Garnish with chopped fennel (optional).

* Per serving · 4 servings · Values may vary.

No additional tips available.