Pictou County Hodge Podge Recipes

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NOVA SCOTIAN HODGE PODGE



Nova Scotian Hodge Podge image

This is an old favourite vegetable stew from Nova Scotia. Is typically made in the fall as gardens are just harvested. It is important that the freshest veggies are used. This recipe very much lends itself to tinkering by adding different vegetables and quantities.

Provided by VIVIANCLEVELAND

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 2h

Yield 6

Number Of Ingredients 9

1 cup fresh green beans, trimmed and snapped
1 cup fresh wax beans, trimmed and snapped
1 cup diced carrot
1 cup diced turnip
2 cups cubed new potatoes
6 tablespoons butter
½ cup heavy cream
1 tablespoon all-purpose flour
½ cup water

Steps:

  • Place the green beans, wax beans, carrots and turnips into a saucepan and add enough water to cover the vegetables. Lightly salt the water, and bring to a boil. Cook for about 1/2 hour, then add the potatoes and cook for another 1/2 hour. Stir in butter and if desired, cream.
  • Mix together the flour and 1/2 cup water, and pour into the soup. Cook for a few more minutes to thicken. Remove from heat and serve hot.

Nutrition Facts : Calories 241.3 calories, Carbohydrate 16.7 g, Cholesterol 57.7 mg, Fat 19 g, Fiber 3.4 g, Protein 2.8 g, SaturatedFat 11.9 g, Sodium 124.5 mg, Sugar 2.6 g

PICTOU COUNTY HODGE PODGE.



Pictou County Hodge Podge. image

This is a typical Nova Scotia dish that uses all the fresh vegetables from the garden.Use any combination you desire.

Provided by Bluenoser

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 5

4 -6 cups chopped assorted fresh vegetables (combine baby potatoes,peas,baby carrots,green onions,green beans,broccoli or cauliflower)
1/4 lb salt pork, cut in strips
1 onion, chopped
1 cup light cream
2 tablespoons butter

Steps:

  • Cook vegetables in boiling salted water til tender,starting with those that need the longest cooking time and adding the others so all will be cooked at the same time.
  • Drain reserving 1/2 cup cooking liquid
  • In a skillet fry salt pork until crisp.
  • Remove pork and add onion to the fat in the skillet and saute til tender.
  • Add reserve liquid,cream,butter,and salt pork.
  • Bring just to boiling and add cooked vegetables.
  • Serve piping hot.

Nutrition Facts : Calories 261.1, Fat 26.8, SaturatedFat 12.8, Cholesterol 52.8, Sodium 313.2, Carbohydrate 3.3, Fiber 0.3, Sugar 0.8, Protein 2.2

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