Hodge Podge

Episode 2
Scalloped and Chowdered

Chef: Jeanne Beker

Serves: 4 to 6

Prep time: 15 min
Cook time: 45 min

Ingredients:

1 cup green beans, trimmed

1 cup yellow beans, trimmed

1 cup fresh baby peas

10 baby carrots, halved

4 potatoes, cut into chunks

½ cup butter

1 cup heavy cream

½ cup whole milk

2 tsp Dijon mustard

2 tsp fresh dill

Directions:

1. Place potatoes and carrots in a medium-sized pot with the cream. Season with salt and pepper and then bring to a boil. After it reaches a boil, reduce the heat to a low simmer for 20 minutes

2. Add the beans, peas, milk and butter. Simmer for about 25 minutes or until all the vegetables are tender. Stir in the Dijon mustard.

3. Taste and then season with more salt and pepper, if desired. Garnish with fresh dill and serve.