Episode 2
Scalloped and Chowdered
Chef: Jeanne Beker
Serves: 4 to 6
Prep time: 15 min
Cook time: 45 min
Ingredients:
1 cup green beans, trimmed
1 cup yellow beans, trimmed
1 cup fresh baby peas
10 baby carrots, halved
4 potatoes, cut into chunks
½ cup butter
1 cup heavy cream
½ cup whole milk
2 tsp Dijon mustard
2 tsp fresh dill
Directions:
1. Place potatoes and carrots in a medium-sized pot with the cream. Season with salt and pepper and then bring to a boil. After it reaches a boil, reduce the heat to a low simmer for 20 minutes
2. Add the beans, peas, milk and butter. Simmer for about 25 minutes or until all the vegetables are tender. Stir in the Dijon mustard.
3. Taste and then season with more salt and pepper, if desired. Garnish with fresh dill and serve.