This is a Nova Scotian classic stew that is made with fresh garden vegetables
2 cups Baby Potatoes (scrubbed not peeled)
1 cups Baby Carrots (scrubbed not peeled)
2 cups Young tender string Beans (yellow and green)
1 cups Fresh Peas
1 cup Cream and or 1 can of milk
1/4 pound of butter
cook vegetables in order of their cooking times in the least amount of water, when finished add your milk or cream and butter let sit for a half an hour to allow the milk to absorb into the veggies.
No comments:
Post a Comment