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1/3 cup unsalted butter
2 potatoes, cubed
4 ears fresh corn
1/2 cup carrots, diced
1/2 cup onion, chopped
3/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dill
1/8 teaspoon pepper
2 cups (4 roma) tomatoes, chopped
1 teaspoon fresh chives
Melt butter in saucepan. Add potatoes, corn, carrots, onion, salt, sugar, dill, and pepper. Cover and cook, stirring frequently, over medium heat, until potatoes are tender. Sprinkle in tomatoes and cook until hot yet firm. Sprinkle in chives.
2 potatoes, cubed
4 ears fresh corn
1/2 cup carrots, diced
1/2 cup onion, chopped
3/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dill
1/8 teaspoon pepper
2 cups (4 roma) tomatoes, chopped
1 teaspoon fresh chives
Melt butter in saucepan. Add potatoes, corn, carrots, onion, salt, sugar, dill, and pepper. Cover and cook, stirring frequently, over medium heat, until potatoes are tender. Sprinkle in tomatoes and cook until hot yet firm. Sprinkle in chives.
