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1 lb cut into 1.3 cm cubes (about 8 ) (454 g into 1.3 cubes) small red potatoes, peeled
1/2 tsp (2 mL) salt
2 cups (500 mL) water
1/4 cup (50 mL) CRISCO® All-Vegetable Shortening
3/4 cup (175 mL) chopped celery
1/2 cup (125 mL) chopped onions
2 (2) medium carrots, finely chopped
3 tbsp (45 mL) Robin Hood ® All Purpose Flour
3 cups (750 mL) milk
1/4 tsp (1 mL) white pepper
1/8 tsp (0.5 mL) dried thyme leaves
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1. Place potatoes in 2-quart (2L) saucepan. Add salt and enough water to cover potatoes. Bring to a boil. Reduce heat. Cover and simmer for 10 to 15 minutes or until potatoes are tender. Drain.
2. In large skillet melt shortening. Add celery, onions and carrots. Cook and stir over medium heat until tender. Stir in flour. Add to potatoes in saucepan. Stir in milk, salt, white pepper and thyme.
3. Cook and stir over medium heat until bubbly. Continue to cook and stir for 1 minute or until thickened. Remove from heat. Serve.
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