Step 2

Blanch vegetables (see timing in notes below). Boil small vegetables (beans, asparagus etc) for 60 seconds, carrots 90 seconds, potatoes 2 minutes.

Step 5

Heat heavy bottomed pot over medium. Add unsalted butter. When melted add vegetables to warm through.

Step 8

Add cornstarch to water and mix thoroughly.

Step 11

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.

Step 14

Season with salt and pepper to taste. Add chives and dill and serve warm.