Recipe by Chef mariajane

One of the favorite cottage (or anywhere) meals is Hodge Podge, because of the simple preparation and huge payoff in the flavor departement, Whereas sometimes Hodge Podge is more of a soup, this recipe combines fresh summer vegetables with a buttery cream sauce - so delicious!!

Ingredients Nutrition

Directions

  1. Clean vegetables; trim ends of carrots, beans and peas. In a large pot bring 4 cups water to a boil. Add vegetables and cover. Reduce heat to medium and cook vegetables until tender.
  2. Meanwhile in a small saucepan bring cream and butter to just below the boiling point. Whisk in flour, and continue to stir until slightly thickened.
  3. Drain vegetables, reserving 2 cups of cooking liquid. Add to cream mixture, and pour over vegetables. Garnish with chopped fennel (optional).

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