If you’ve been to Nova Scotia in the summer, you’ve probably had lobster and you probably have had Hodge Podge. While I have seen variations, the Hodge Podge I grew up with is simply the freshest local beans, potatoes and carrots you can find swimming in cream and butter and seasoned only with salt and pepper.
- 5 small/medium new potatoes, scrubbed and quartered (very small new potatoes need only be scrubbed)
- 1 bunch (minus a few for munching) young fresh carrots, scrubbed and ends trimmed
- 2 handfuls each green and yellow beans, ends snipped and rinsed well
- 1/2 cup cream (I used 18%, but you can use heavy or even milk… but please, no skim)
- 3 tbsp unsalted butter
- Sea salt and freshly cracked black pepper to taste
- 1 green onion, sliced fine, for garnish (if desired)
Around here, Hodge Podge is a meal in itself, but it also goes great with anything off the grill or with a freshly caught fish. A fresh loaf of bread to soak up the juices left on your plate is a welcome addition as well.
Simplicity at it’s best.