Hodge Podge

Ingredients

• 3 medium red potatoes, diced
• 6 carrots, thinly sliced lengthwise
• 50 wax beans (about 2 cups), cut into pieces
• 1/2 cup shelled peas
• 1 tbsp butter
• 1/2 onion, diced
• 2 bay leaves
• 3 cups whole milk
• 1 tsp flour
• 2 tsp salt
• 1/2 tsp freshly cracked pepper

Instructions

1. Bring a large pot of salted water to a rolling boil. Set a bowl of ice water and a strainer beside the stove.
2. Blanch the potatoes for 3 minutes, then move them to the ice bath. Blanch the carrots for 2 minutes and the wax beans for 1 minute, moving each to the ice bath when done.
3. Drain the vegetables and set aside. Empty the pot.
4. Return the pot to medium heat and melt the butter. Add the onion and bay leaves and cook until the onion is soft and translucent.
5. Whisk the flour into the milk until smooth, then pour it into the pot. Turn the heat to low and simmer gently for 10 minutes, stirring now and then.
6. Add the potatoes, carrots, wax beans and peas. Simmer just until everything is hot and the peas are tender.
7. Season with salt and pepper, remove the bay leaves and serve hot.

Adapted from Andy’s East Coast Kitchen.