Yield: 4 servings
Measure | Ingredient |
---|---|
1 teaspoon | Butter or vegetable oil |
1 cup | Carrot; diced |
½ cup | Onion; chopped |
½ cup | Celery; chopped |
¼ cup | Sweet green pepper; chopped |
1 clove | Garlic; minced |
½ teaspoon | Salt |
½ teaspoon | Pepper |
3 cups | Potatoes; peel,dice |
2 cups | Rutabaga; peel, dice |
2½ cup | Vegetable or chicken stock |
½ cup | Zucchini; diced |
1 cup | Corn niblets |
1 can | Evaporated milk (385mL) |
2 tablespoons | Dill; fresh, chopped |
Use 2% evaporated milk for additional nutritional benefit.
Serve for lunch or supper with Yogurt Cheddar Scones (see recipe) In large heavy saucepan, melt butter over medium-low heat; cook carrot, onion, celery, green pepper and garlic, stirring, for about 5 minutes or until softened. Stir in salt and pepper.
Add potatoes and rutabaga; pour in stock and bring to boil. Reduce heat and simmer gently for 8 minutes or just until vegetables are tender. Add zucchini; cook for 5 minutes. Add corn and milk; heat through. Serve with garnish of dill.