Nova Scotia hodge podge is a great way to make a big dish out of many of the veggies you'll receive from us in the latter half of the summer. Feel free to double up the ingredients to have a home-cooked meal that you can quickly heat up throughout the week.
Makes 6 servings | Preparation time: 10-20 minutes (depending on ingredients used) | Cooking time: 25 minutes
- 1 cup green beans (cut into 1-2" pieces)
- 1 cup yellow beans
- 1 cup diced carrots (as finely or coarsely diced as you wish)
- 2 cups cubed potatoes (approximately 1/2" cubes)
- 1/4 cup or 4 tbsp butter or oil
- 1 tbsp flour
- 1/2 cup water
- 1/2 cup cream, milk, or soy/almond milk (optional, though some would say an absolute must)
Optional Additional Ingredients
These veggies also work well with this dish, but aren't completely necessary if they aren't available right now.
- 1 cup diced turnip
- 1 cup sliced and quartered zucchini (1/4"-1/2" slices cut into four corner pieces)
- 1 cup broccoli
- 1 cup cauliflower
- 1 cup sliced onions
Place firm veggies (carrots, turnips, potatoes) in pot and cover with water, lightly salted. Boil for 10 minutes, then stir in the oil (and cream or milk, if being used).
- Cooking tip: You can save time by preparing these veggies first, then while these are boiling, prepare the following veggies.
Add medium firm veggies (broccoli, cauliflower, if being used) and boil for 5 minutes.
Add soft veggies (beans, zucchini) and boil for 2 minutes.
In a separate bowl, mix together the flour and 1/2 cup water in a bowl and add to the pot, stirring. Turn off stove and leave sitting for 5 minutes before serving. If using onions, while the pot is sitting, sauté onions in a frying pan with 1-2 tbsp of oil on medium-high heat for 1-2 minutes, stirring to ensure they don't burn.
Save leftovers in a casserole dish or tupperware container in the fridge to enjoy throughout the rest of the week.