Hodge Podge

Directions

1. 1
   In a large saucepan, combine potatoes and carrots; add cold water to cover by 2 inches and 1/2 teaspoons salt.
2. 2
   Cover and bring to a boil over high heat.
3. 3
   Uncover, reduce heat and boil gently for 10 minutes or until potatoes are almost tender.
4. 4
   Add broccoli, sugar snap peas and green peas; boil for 3 minutes or until tender-crisp.
5. 5
   Drain; set aside.
6. 6
   Return pan to medium heat; melt butter.
7. 7
   Saute onion, tarragon, 1/2 teaspoons salt and 1/4 teaspoons pepper for about 5 minutes or until softened.
8. 8
   Stir in flour; saute for 30 seconds.
9. 9
   Gradually whisk in heated milk and mustard.
10. 10
    Bring to a boil, whisking constantly; reduce heat to medium and simmer, whisking, for about 2 minutes or until thickened.
11. 11
    Remove from heat; stir in vegetables and toss to coat.
12. 12
    Season to taste with salt and pepper.
13. 13
    Transfer to a warmed serving bowl and sprinkle with fresh herbs (if using).