Hodge Podge
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11 Ingredients
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40 min total
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Serves Serves 4
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Easy
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Canadian
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Vegetarian
Recipe byThe ZestyPlate Kitchen
A creamy Canadian Maritime stew of new potatoes, carrots, beans and peas in a buttery milk and cream broth, fresh with dill and chives.
Hodge podge is a Maritime Canadian dish built around the first young vegetables of the season: new potatoes, carrots, beans and peas simmered gently in a buttery, creamy broth. There's no spicing or fuss to it; the point is to let good produce taste of itself. A handful of dill and chives stirred in at the end is what makes it sing.
Jump to recipe
Prep 15 min
Cook 25 min
Total 40 min
Easy
Scale:
- 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
- Start with the vegetables. Bring a large pot of salted water to the boil and 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 water. Drain and set aside.
- Melt the butter in a heavy-bottomed pot or Dutch oven over medium heat, add the vegetables and warm them through.
- Pour in the milk and cream and bring to the boil, then drop the heat to low and season with salt and pepper.
- Stir in the dill and chives and simmer for at least 10 minutes. Serve warm.
Tips from the ZestyPlate Kitchen
- Seek out the youngest, freshest vegetables you can get hold of, since the whole dish lives or dies by them.
- Par-cook each vegetable only until just tender so nothing collapses into mush once it goes into the broth.
- Keep the heat low after the cream goes in, or it can split.
- Stir in plenty of fresh dill and chives right at the end to keep the flavours bright.
Frequently Asked Questions
Traditionally the first young vegetables of summer: new potatoes, baby carrots, green and yellow beans, and peas. Use whatever is freshest on the day.
Use milk in place of the cream, or cut back on the butter. The richness is part of the tradition, but it adjusts easily to taste.
It falls somewhere between the two: a creamy, brothy bowl of vegetables you can serve as a light main or alongside something else.
It's best fresh while the vegetables still have a little crunch, but it reheats fine. Just don't let it boil hard when you warm it, so the cream stays smooth.
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