AI-generated image
Hodge podge
Nova Scotia summer vegetable stew in butter and cream
Hodge podge is how Nova Scotians celebrate the first new potatoes, beans and peas of July, a dish from the Annapolis Valley farm kitchens that is only worth making with young summer vegetables. Everything simmers gently in a little water, then a generous lump of butter and some cream go in to make a light, sweet broth. It is a main course with a stack of buttered bread or oatcakes. A common mistake is adding all the vegetables at once, which turns the peas grey before the potatoes are tender. Chef's tip: undercook rather than over; the vegetables keep cooking in the hot cream.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅓ lb small new potatoeshalved if large
- 9 oz baby carrotsscrubbed
- 2 cups water
- 1 tsp salt
- 7 oz green beanshalved
- 5 ½ oz yellow wax beanshalved, or more green beans
- 7 oz fresh or frozen peas
- 1 ¾ oz butter
- ¾ cup single cream
- ½ tsp black pepper
- 2 tbsp chopped dill or parsley (optional)
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (8)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Put 1 ⅓ lb small new potatoes and 9 oz baby carrots in a wide pan with 2 cups water and 1 tsp salt. Cover, bring to the boil and simmer for 10 minutes.
10 minStep 2: Add 7 oz green beans and 5 ½ oz yellow wax beans and cook for 5–6 minutes, until the potatoes are just tender when pierced with a knife.
6 minStep 3: Add 7 oz fresh or frozen peas and simmer 2–3 minutes until bright green. There should be about a cupful of liquid left; pour off any extra.
3 minStep 4: Add 1 ¾ oz butter and ¾ cup single cream and warm through without boiling. Season with ½ tsp black pepper and more salt if needed, scatter with 2 tbsp chopped dill or parsley and serve in shallow bowls.
3 min
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 9 g
- Carbs
- 38 g
- Fat
- 17 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hodge podge take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of small new potatoes?
- Any waxy potato, cut to the same size.
- What can I use instead of baby carrots?
- Parsnip or sweet potato, same weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Caramelised clay-pot tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Vietnamese
Spinach with mushrooms
A bright green, savoury puree of potato, mushrooms and fresh spinach cooked in home-made baby stock. Thick and smooth, it's a good way to get iron-rich greens into babies of 8–18 months. Serve warm; spare portions freeze well.
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Mexican