Vegetable Hodgepodge Recipes

NOVA SCOTIA HODGE PODGE RECIPE

Steps:

• 1. Blanch vegetables (see timing in notes below). Boil small vegetables (beans, asparagus etc) for 60 seconds, carrots 90 seconds, potatoes 2 minutes. 2. Heat heavy bottomed pot over medium. Add unsalted butter. When melted add vegetables to warm through. 3. Add cornstarch to water and mix thoroughly. 4. 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. 5. Season with salt and pepper to taste. Add chives and dill and serve warm.

TRADITIONAL MARITIME HODGE PODGE

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble and set aside.
• Meanwhile, melt 2 tablespoons of butter in a large pot over medium heat. Stir in the chopped onion and whole garlic clove. Cook and stir until the garlic has softened, and the onions begin to turn golden-brown, about 8 minutes. Scrape the mixture into a small bowl; remove the garlic clove, mash, and return to the onions. Place the green beans, wax beans, and carrots into the saucepan. Pour in the chicken broth and enough water to just cover the vegetables; season with salt. Bring to a boil over high heat; reduce heat to medium-low and simmer 15 minutes.
• After the beans have simmered 15 minutes, stir in the new potatoes and cook until tender, about 30 minutes more. Stir in the garlic, onions, 1/4 cup butter, and cream; return to a simmer. Dissolve the flour in 1/2 cup of water and stir into the soup. Cook and stir until the soup has thickened, 10 to 15 minutes. Serve with crumbled bacon.

NOVA SCOTIAN HODGE PODGE

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.

HODGEPODGE STEW

Steps:

• In a Dutch oven, bring water and 1 teaspoon salt to a boil. Add the beans, carrots, and potatoes. Reduce heat; cover and cook for 15 minutes. Add corn and peas; cook 3-5 minutes longer or until tender., Drain, reserving 2 cups liquid; set vegetables aside. In the same pan, combine the butter, cream, chives, pepper, paprika, reserved liquid and remaining salt. Add vegetables and heat through.

EAST COAST HODGE-PODGE

Steps:

• Start by washing and trimming all the vegetables. Baby Carrots should be washed, have their tops trimmed, and be cut in half. Green and yellow beans should have their 'stem' end trimmed off, and then also be cut in half. Fresh peas should also have their stem end trimmed off, and cut in half. The new potatoes should be cut into quarters or bite-sized pieces, depending on their size. Baby potatoes may be left whole if they are bite-sized.
• Once all the veggies are cleaned and chopped, add the potatoes and carrots to a large pot or deep pan, along with 2 tbsp of butter, a good pinch of salt, and 1 cup of water, and bring the pot to a boil. Turn the heat down to a simmer, and cover the pot. Cook for 10- 12 minutes.
• Once the potatoes and carrots are half cooked (poke with a knife to check), add the cream, 1 tbsp of butter, herbs, and remaining veggies. Cook uncovered for 4-5 minutes until the beans and peas are barely tender and bright in colour.
• Season the hodge-podge with salt, freshly cracked pepper, and more herbs if you so choose. Add the remaining 1 tbsp of butter, and serve hot.

VEGETABLE HODGEPODGE

Steps:

• Put potatoes in a saucepan and just cover with water.
• Boil covered until nearly tender, around 10-15 minutes.
• Add carrots, cook another 5 minutes.
• Add snow peas and beans.
• Cook 3 minutes longer or until veggies are tender.
• Drain.
• Dissolve flour in milk, stir into vegetables until thickened.
• Add salt, pepper and butter.