Hodge Podge

• 12 new baby potatoes, cut in half
• 1 cup thickly sliced carrots or 1 cup baby-cut carrot
• salt and pepper
• 2 cups broccoli florets
• 1 cup sugar snap peas, snow peas or 1 cup green beans, trimmed
• 12 cup frozen green pea
• 2 tablespoons butter
• 1 small onion, finely chopped
• 12 teaspoon dried tarragon, savoury or 12 teaspoon thyme
• 2 tablespoons all-purpose flour
• 1 12 cups milk, heated
• 2 teaspoons Dijon mustard or 2 teaspoons dry mustard
• 2 tablespoons fresh dill or 2 tablespoons basil, chopped

1. In a large saucepan, combine potatoes and carrots; add cold water to cover by 2 inches and 1/2 teaspoons salt.
2. Cover and bring to a boil over high heat.
3. Uncover, reduce heat and boil gently for 10 minutes or until potatoes are almost tender.
4. Add broccoli, sugar snap peas and green peas; boil for 3 minutes or until tender-crisp.
5. Drain; set aside.
6. Return pan to medium heat; melt butter.
7. Saute onion, tarragon, 1/2 teaspoons salt and 1/4 teaspoons pepper for about 5 minutes or until softened.
8. Stir in flour; saute for 30 seconds.
9. Gradually whisk in heated milk and mustard.
10. Bring to a boil, whisking constantly; reduce heat to medium and simmer, whisking, for about 2 minutes or until thickened.
11. Remove from heat; stir in vegetables and toss to coat.
12. Season to taste with salt and pepper.
13. Transfer to a warmed serving bowl and sprinkle with fresh herbs (if using).

potatoes, carrots, salt, broccoli florets, sugar snap peas, frozen green pea, butter, onion, tarragon, flour, milk, mustard, fresh dill

Taken from www.food.com/recipe/hodge-podge-442496 (may not work)