A comforting, hearty dish packed with fresh summer vegetables from the garden. Boiled and with added cream, it's even better the day after you make it!
Course:
Dinner
Cuisine:
Nova Scotia
Servings: 4 -5 servings
Author: Cristina
-
1
large sweet potato
, peeled and chopped into bite-sized pieces
-
Water to cover the potatoes
(~3 cups)
-
salt and pepper to taste
-
2
Tbsp
butter
, halved.
-
170
g
(6 oz.) mixed green and yellow beans, ends snapped
-
85
g
(3 oz.) peas
-
2
large carrots
, sliced into rounds
-
1
cup
milk
-
1/2
cup
heavy cream
-
Dump your sweet potato pieces into a large pot on the stove, and cover with water. Add the salt and pepper, and 1 Tbsp of the butter.
-
Bring to a boil, and simmer about 10 minutes, or until just the outside of the sweet potato is soft.
-
Add the rest of the vegetables, bring to a boil and simmer for another 10 minutes, or until the sweet potato is completely soft and easily speared with a fork. If the other vegetables are still a little crunchy, that's okay!
-
Drain the water and add the milk, cream, and last tablespoon of butter.
-
Put back on the stove, bring to a boil, and then set to simmer for 5 more minutes.
Excellent as leftovers - gives the flavours even more time to mingle.