Saturday, February 8, 2014

Creamed Vegetable Stew

This is perfect for a winter supper, comforting and delicious.  Try it with French Bread or if you are a fan: Sourdough French Bread.

Creamed Vegetable Stew
6 large carrots, peeled and diced
5 potatoes, peeled and diced
1/2 c. diced green pepper
1/2 c. diced celery
1 c. diced onion
1 (16 oz.) can corn, drained
1 (16 oz.) can green beans, drained
1-2 c. diced ham (optional, but yummy)
1/4 c. butter or margarine
1/2 c. flour
4 c. milk (you can use cream as part of this-also super yummy)
1/4 tsp. garlic powder
1/2 tsp. seasoning salt
1 tsp. dried parsley flakes
salt and pepper to taste
Place carrots, potatoes, green pepper, celery and onion in large pot. Add just enough water to cover and bring to a boil.  Reduce heat and simmer for 15 min.  Add corn, green beans and ham. Cook another 5 minutes or until carrots are tender. Partially drain vegetables, leaving about half the water. While vegetables cook, in a microwave safe dish, place butter and flour. Microwave on high for 40 seconds, stir melted butter and flour together.  Stir in milk with a whisk.  Return to microwave and microwave on high for 1 min at a time, stirring each time until thick. Add seasonings to white sauce and stir.  Pour white sauce into vegetable mixture and stir to combine. Taste and add salt and pepper. Serve warm.

Notes: I made this using 2 c. milk and 2 c. heavy cream.

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