Hodge Podge
Ingredients
4 cups (1 l) fresh vegetables (whole green and yellow wax beans, small carrots, quartered new potatoes, fresh peas)
2 tbsp (30 mL) unsalted butter
3 cups (750 mL) 10 per cent cream
1 cup (250 mL) water from the blanching pot
2 tbsp (30 mL) cornstarch
¼ cup (60 mL) fresh seasonal herbs, chopped (chives and dill)
Sea salt and freshly ground black pepper
Directions
Begin by blanching vegetables: Boil small vegetables or 60 seconds, carrots for 90 seconds, and potatoes for two minutes.
Heat a heavy-bottomed pot over medium. Add unsalted butter. When meled, add vegetables to warm through. Add cornstarch to water and mix thoroughly. Add cream and water. Bring mixture to a boil. Turn the heat down to low and simmer for 10 minutes or until vegetables are tender.
Season with salt and pepper to taste. Add chives and dill and serve warm.