Yield: 4 servings
|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|
|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.