Charred Spring Vegetables with Garlic Chive Cream

Inspired by a beloved recipe for hodge podge, this version adds chives to a creamy sauce to make the flavours pop.

Ingredients

2 cups (500 mL) baby carrots, halved lengthwise

2 cups (500 mL) small new potatoes, halved

1 cup (250 mL) green beans, trimmed

1 cup (250 mL) yellow beans, trimmed

1 cup (250 mL) sugar snap peas, trimmed

1 tbsp (15 mL) olive oil

Salt and black pepper to taste

For the Garlic Chive Sauce

1 cup (250 mL) heavy cream

1 tbsp (15 mL) butter

2 cloves garlic, finely minced

1 tbsp (15 mL) fresh chives, chopped

1 tsp (5 mL) Dijon mustard

1/2 tsp (2 mL) smoked paprika

Parboil the veggies. Bring a large pot of salted water to a boil. Add potatoes and cook for 5 minutes. Add carrots and cook for another 3 minutes. Drain and pat dry.
Grill for char. Preheat a grill or grill pan over medium-high heat. Toss potatoes, carrots, green beans, yellow beans, and snap peas with olive oil, salt, and pepper. Grill for about 3-5 minutes, turning occasionally, until they have light char marks and are crisp-tender.
Make the Garlic Chive Cream. In a small saucepan, heat butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in cream, Dijon mustard, and smoked paprika. Simmer gently for 3 minutes, then stir in chives and remove from heat.
Arrange the charred vegetables on a serving platter and drizzle with the warm garlic chive cream. Garnish with extra chives and a sprinkle of flaky sea salt.