If you're a Nova Scotian, or been to Nova Scotia, you've probably stuffed your face with fish chowder, lobster, fish cakes and (if you're lucky) Blueberry Grunt. But for a true Nova Scotian meal, ya gotta have Hodge Podge.
Hodge podge is a celebration of fresh vegetables. No. It’s a party in a pot! Not all at once – you start with the veggies that take the longest, and then keep adding in more. Peas don’t take as long to cook as potatoes – no matter what someone from the big city tells you. Then you drain off most of the water, and dump some cream and butter in there. The starch from the potatoes will thicken the cream and butter a little, but it won’t get as thick as a stew. Do you see the reasoning? The healthy vegetables are slathered in something less healthy. And when you think about how long this recipe has been a Nova Scotian favourite, it makes sense. It’s all stuff people could find in their gardens. Well maybe everything except the cream and butter, but back in the good old days, farmers had those too.
Hodge podge is simple, fresh, and tasty. No fancy ingredients, seasoning, or secret sauce. Just a little salt and pepper to round things out. Hodge podge is all about the vegetables.
Now there is one thing you can bring to the table to go with your hodge podge. Some good bread. And when I say good bread, I mean some hearty, crunchable, and sink-your-teeth-into bread. Do not bring gluten-free, unsayable-Italian-province, birdseed bread to the table. Any self-respecting Nova Scotian would smack you across the head with it. It's also respectable to use your bread to sop up the broth in your plate/bowl.
10-12 new small potatoes – wash but don't peel, cut in half or quarter larger ones. Don't cut the small ones. You want the potato pieces to be about the same size.
2-3 cups chopped carrots – wash but don't peel unless you want to, cut into bite sized pieces
1 cup chopped yellow beans – 1 inch long pieces
• 1 cup chopped green beans – 1 inch long pieces
• 1 cup peas
• 1 cup blend (Our American friends call it half and half in the US), and if you're stuck, the heck with it and just use whole milk. Won't be as good, but when you're stuck,you're stuck.
• 1/4 – 1/2 cups butter (or 6 tablespoons), or just use what feels right. I don't really measure. I throw it in until the stars are aligned.
salt and pepper to taste
For cooking time, you want the veggies – especially the beans – to be tender. Some people like their veggies softer, and will cook longer – so that's why when you ask Nova Scotian cooks, they always use the word “about.” It's all a matter of taste.
Fill a pot about halfway with water, and salt lightly (about 1/2 teaspoon of salt). Bring to a boil.
Add the potatoes to the boiling water. Cook for about 7 minutes.
Add carrots to the pot, and keep cooking for about 5 minutes.
Then add the yellow and green beans to the pot, and keep cooking for about 5 minutes.
Finally, add the peas, and continue cooking for about 3 minutes.
Drain off most of the water leaving about an inch of water at the bottom of the pot with the vegetables. Put the pot back on the stove, and reduce heat to low. Add the blend or milk, and butter, and some salt and pepper. Gently stir, allowing the the blend or milk and butter to heat through. The potatoes might break up a bit but not to worry. As the the blend and butter heat through, the mixture begins to thicken. Don’t allow it to boil.
Once the mixture has heated through, it's ready to serve. Season with a little salt and pepper to taste. Also time for that bread!
Put any unused portions in the fridge, and re-heat when serving. Guess what? Like some other great foods (chili, pizza, etc.)hodge podge tastes even better the next day!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (101g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 304 | ||
Calories from Fat: 278 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.9g | 41 % | |
Saturated Fat 19.5g | 97 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 81.3mg | 25 % | |
Sodium 815.7mg | 28 % | |
Potassium 168.9mg | 4 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 4.3g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 304
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