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Blanch vegetables (see timing in notes below). Boil small vegetables (beans, asparagus etc) for 60 seconds, carrots 90 seconds, potatoes 2 minutes.
Heat heavy bottomed pot over medium. Add unsalted butter. When melted add vegetables to warm through.
Add cornstarch to water and mix thoroughly.
Add cream and water. Bring mixture to a boil. Then turn heat down to low to let simmer 10 minutes or until vegetables are tender.
Season with salt and pepper to taste. Add chives and dill and serve warm.