Prep 15 mins
Cook 30 mins
This is a traditional dish in Nova Scotia, Canada and can be found on most peoples tables early August when the first "new" vegetable are just being harvested. This dish is also regional and by that I mean that each region of Nova Scotia has their own version of this recipe. In some regions it is made more like a soup or chowders and in other regions it is made more like a sloppy vegetable mixture, with a little bit of "juice", which is how I prefer it. Traditionally this version is made with cream and lots of butter, but I'm trying to eat less fat so I came up with this version. I think it's pretty good and if you've never had the "full fat" version you'll probably enjoy this. Nice way to get all kinds of garden fresh veggies on your plate. This is mmm mmm good for you. Serving size and cooking times are just an estimate. Serving size depends on if you are having as the meal itself or as a side dish.
- 1⁄2 lb yellow beans, trimmed and snapped into 1-inch pieces
- 10 baby potatoes, new
- 4 -5 young fresh baby carrots
- 1 1⁄2-2 cups fresh peas, from the pod
- 1 -1 1⁄2 tablespoon butter (or margarine)
- 1 1⁄4 cups milk (approximate, to your taste)
- 1⁄2 teaspoon sugar
- salt and pepper (optional)
- The key to this recipe is having all the vegetables done at the same time. If you are using all fresh new vegetables, the cooking time should take less time as they are very tender. The cooking times are estimates and depends on how large/small your pieces are.
- scrub potatoes and carrots, trim and wash beans, take peas out of the pods and rinse.
- If the potatoes are more than about an inch or so round, cut in half, do not peel.
- cut carrots into about one inch pieces, no need to peel as these are fresh and the peel is very tender.
- trim beans to about one inch pieces.
- place potatoes in a pot large enough to hold all your vegetables and bring to boil.
- cook for about 3-5 minutes and then add the carrots.
- cook another 3 minutes and add yellow beans.
- when these vegetables are pretty much cooked add fresh peas.
- cook for another 2 minutes or so, until all vegetables are tender.
- keep vegetables in the same pot and add the butter, stir to melt.
- add salt and pepper (to taste) if using.
- measure out milk and add sugar to it. You just want to make the milk a little sweet for the sweetness the cream would traditionally have had in this recipe.
- put the pot back on the stove and add the milk and sugar to the vegetables and butter mixture.
- turn burner to medium and warm up the milk. Be careful not to heat up too quickly or it will scald. You want to have the milk come up to about 1/3 to 1/2 of the vegetable mixture. Again, this is a personal preference.
- Some people eat just the hodge podge for a meal with a roll or I like to serve with a nice piece of chicken. This gets even better the next day as the starch in the potatoes help to "thinken" the milk mixture. Enjoy your veggies -- .
We grew up on this. My own children grew up on this and start begging for it as soon as the garden goes in LOL I use skim milk and will sometimes add a splash of cream. But it is also a New Brunswick traditonal meal LOL As a teen working on my Uncle's farm We probably had this at least 3 times a week for lunch during haying season LOL