Saucy Vegetables
Category : Vegetables
4 red potatoes, unpeeled & diced
6 carrots, diced
250 ml snow peas, cut in half 1 cup
250 ml yellow wax beans, diced 1 cup
15 ml butter 1 tbsp
15 ml flour 1 tbsp
250 ml milk 1 cup
salt & pepper to taste

In skillet with small amount of boiling water; cook potatoes and carrots covered for 10 to 15 minutes or until almost tender. Add snow peas and beans; cook 3 minutes longer or until all vegetables are tender. Drain. Melt butter in medium size saucepan; whisk in flour. Gradually add milk. Cook and stir until thickened. Season with salt and pepper. Pour over vegetables.

Serves 4