Recipe byThe ZestyPlate Kitchen
Hodge podge - a creamy Canadian Maritime summer stew of new potatoes, carrots, beans and peas in a buttery milk and cream broth, fresh with dill and chives.
Hodge podge is a cherished Maritime Canadian dish that celebrates the first tender vegetables of the season - new potatoes, carrots, beans and peas gently simmered in a buttery, creamy broth. It's simple, seasonal and deeply comforting, the kind of dish made to mark summer's bounty. Fresh herbs lift it into something special.
Prep 15 min
Cook 25 min
Total 40 min
Easy
- 1 lb New Potatoes
- 1 lb Carrots
- 1 cup Green Beans
- 1/2 cup Peas
- 1 tablespoon Dill
- 1 tablespoon Chives
- 3 Cups Milk
- 1/2 cup Heavy Cream
- 1/2 cup Butter
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Nutrition (per serving)
600
kcal
13g
Protein
49g
Carbs
41g
Fat
Estimated per serving. How we calculate this.
Preparation
- First cook the vegetables: bring a large pot of salted water to the boil, par-cook the carrots and potatoes for five minutes until fork-tender, then blanch the peas and beans for about a minute in the same pot. Strain and set aside.
- In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat, add the vegetables, and cook to warm through.
- Add the milk and cream and bring to the boil, then turn the heat down to low and season with salt and pepper.
- Add the dill and chives and simmer for at least 10 minutes. Serve warm.
Tips from the ZestyPlate Kitchen
- Use the youngest, freshest vegetables you can find - hodge podge is all about celebrating new-season produce.
- Par-cook each vegetable just until tender so nothing turns mushy in the creamy broth.
- Keep the heat gentle once the cream goes in so it doesn't split.
- Finish with plenty of fresh dill and chives for brightness.
Frequently Asked Questions
Traditionally the first young vegetables of summer: new potatoes, baby carrots, green and yellow beans, and peas. Use whatever is freshest.
Yes - use milk instead of cream, or less butter. The richness is traditional, but it's easily adjusted to taste.
It sits somewhere in between - a creamy, brothy vegetable dish often served as a light main or a generous side.
It's best fresh while the vegetables are tender-crisp, but it reheats gently. Avoid boiling hard when reheating so the cream doesn't split.
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