Scandinavian Vegetable Stew Food

SCANDINAVIAN VEGETABLE STEW

Scandinavian Vegetable Stew image

Scrumptious dinner ready in 30 minutes! Serve your family with a delicious stew made of veggies.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

8 to 10 small red potatoes, cut into fourths (3 cups)
2 cups fresh or frozen baby-cut carrots
3 tablespoons margarine or butter
3 medium green onions, sliced (1/3 cup)
3 tablespoons all-purpose flour
2 cups milk
1/2 cup frozen green peas
3/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped fresh or 1/2 teaspoon dried dill weed
1 hard-cooked egg, chopped

Steps:

Mix potatoes and carrots in 3-quart saucepan; add enough water to cover. Heat to boiling; reduce heat to medium. Cover and cook 8 to 10 minutes or until tender; drain in colander. Wipe out saucepan with paper towel.
Melt margarine in same saucepan over medium heat. Cook onions in margarine 2 minutes, stirring occasionally. Stir in flour. Gradually add milk, stirring constantly, until mixture thickens and boils.
Stir in potatoes and carrots, peas, salt and pepper. Cook 5 to 6 minutes, stirring occasionally, until peas are tender.
Stir in dill weed. Cook 2 minutes, stirring constantly. Top each serving with chopped egg and, if desired, additional dill weed.

Nutrition Facts : ServingSize 1 Serving

SCANDINAVIAN VEGETABLE SOUP WITH SHRIMP

Scandinavian Vegetable Soup with Shrimp image

Categories Soup/Stew Milk/Cream Potato Quick & Easy Shrimp Cauliflower Green Bean Dill Simmer Boil Gourmet

Yield Serves 2

Number Of Ingredients 12

Ingredients

1 carrot, sliced thin
1/3 cup shelled fresh peas or frozen peas, thawed
1 cup 1/2-inch cauliflower flowerets
1 small boiling potato, peeled, cut into 1/4-inch dice, and reserved in a bowl of water
1/4 pound green beans, trimmed and cut into 1/2-inch pieces
2 ounces fresh spinach, coarse stems discarded and the leaves washed well, spun dry, and chopped fine (about 1 cup)
1/2 cup half-and-half
1 large egg yolk
1/4 pound small shrimp, shelled, deveined if desired
1 teaspoon salt
1 tablespoon finely chopped fresh dill plus 2 dill sprigs for garnish
1 teaspoon dry Sherry if desired

Steps:

In a large saucepan combine the carrot, the peas, the cauliflower, the potato, drained, and the green beans with 2 cups salted cold water and boil the mixture for 7 minutes, or until the vegetables are tender. Add the spinach and cook the mixture, stirring, for 1 minute. In a small bowl whisk together the half-and-half and the yolk, stir in 1 cup of the vegetable mixture, a little at a time, and stir the yolk mixture gradually back into the pan. Cook the mixture, stirring, for 1 minute, or until a thermometer registers 160°F. (but do not let it boil). Add the shrimp and simmer the mixture for 1 minute, or until the shrimp are pink and just firm. Add the salt, the chopped dill, pepper to taste, and the Sherry, divide the soup between 2 large soup bowls, and garnish each serving with a dill sprig.

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