Ingredients
Units
Scale
- 2 cups baby carrots
- 2 lb. mini potatoes
- 2 cup sugar snap peas
- 2 cup heavy cream
- 1/2 cup butter
- 4 sprigs fresh dill
Instructions
- Wash vegetables and trim the ends of peas.
- In a large pot, bring four cups of water to a boil.
- Add all the vegetables, cover, bring to a boil, reduce heat to medium and cook vegetables until fork tender approx. 25 minutes.
- Meanwhile in a small saucepan bring cream, butter and dill to just below the boiling point,
- Drain vegetables, reserving two cups of cooking liquid, add the cooking liquid to the cream mixture and pour over top of the vegetables. Garnish with more dill.
- Category: Entrees, seafood, Fish, Oui Chef,Recipes