2 cups fresh (can use frozen) peas
2 cups carrots, chopped
Add potatoes and carrots to a large sauce pan and just cover with water. Cover and bring to a boil, cook for about 15-20 minutes, until tender. Add the peas during the last 5 minutes of cooking. Drain.
6 T. butter
6 T. flour
3 c. milk
1 T. dill
1 chicken boullion cube
salt, pepper, garlic salt to taste
In a small saucepan, stir butter and flour together on low heat until combined and creamy. Add milk, dill, and chicken boullion cube and cook until thickened. Season to taste. Add to potatoes, peas, and carrots and gently combine. Serve immediately.
*Can use fresh dill if available*.