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“This traditional dish from the Maritimes is a tasty way to eat more veggies. This colourful array in a light sauce elevates everyday vegetables into something scrumptious.”

Ingredients Nutrition


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

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