Nova Scotian Garden Vegetable Hodge Podge— Gluten Free
Ingredients for a delicious hodge podge
Here’s my recipe for Nova Scotian Garden Vegetable Hodge Podge— fresh wax/ yellow beans, carrots, potatoes, and peas all cooked in a delicious creamy broth. Oh and speaking of beans, I grew up saying “wax beans” and my partner, Connor, says “yellow beans”. What are your thoughts on this bean battle? Is this a New England vs Atlantic Canada difference? What do you say?
When I first heard of hodge podge after moving to Nova Scotia, I thought “wait, just a bunch of veggies in a chowder?!” But trust me, it quickly became one of my favorite Canadian Maritime dishes. It’s good timing too because summer is coming to an end (I know, such a bummer), but guess what? That means that all the fresh garden vegetables are at their prime. And that’s where hodge podge swoops in— a real mishmash of whatever fresh vegetables you’ve got on hand.
Now let’s talk variations. I know many Maritimers have specific recipes for how they like their hodge podge. Me? I love a recipe with lots of flexibility so I use whatever veggies I have. Some folks add parsnips or green beans. I decided to add onion and garlic but totally optional. You do you!
Lastly, one of the things I love about this recipe is that it’s naturally gluten free. Sometimes folks use flour as a thickener but I don’t find it’s needed. A meal that tastes good and is naturally gluten free is a win in my books. So dig in and enjoy !
fresh vegetables in a chowder like broth- Nova Scotian Hodge Podge
Ingredients
For the Nova Scotian Garden Vegetable Hodge Podge you’ll need:
yellow/ wax beans
carrots
potatoes
peas
garlic
onion
butter
heavy cream
whole milk
salt
pepper
How to Make Nova Scotian Garden Vegetable Hodge Podge
Chop all of your vegetables to your liking. I like bite sized pieces to make it easier in the chowder-like dish.
Start cooking your beans by placing yellow beans in a large pot and cover with enough water to add the other veggies later. Bring pot to boil and simmer for 5ish minutes.
Add your potatoes and after a few minutes, add your carrots. Cook for around 15-20 minutes on high. Add the peas and cook until cooked through. Drain the veggies and set aside.
Start the broth by melting the butter in the same heated pot. Saute your onions and garlic. Once the onions are translucent and the butter is bubbling, slowly pour the cream into the pot. Add the salt and pepper.
Let the broth simmer until the cream thickens and then slowly add the milk. Cook for a few minutes and add your cooked veggies.
Top with fresh dill, green onion, or chive. Enjoy!
Nova Scotian Garden Vegetable Hodge Podge
Ingredients
- 1 1/2 cups yellow beans
- 1 1/2 cups carrots
- 3 cups yellow potatoes
- 1 cup peas
- 1 clove garlic
- 1/3 cup onion
- 3 tablespoons butter
- 3/4 cup heavy cream
- 1/2 cup whole milk
- salt and pepper to taste
Instructions
- Chop all of your vegetables to your liking. I like bite sized pieces to make it easier in the chowder-like dish.
- Start cooking your beans by placing yellow beans in a large pot and cover with enough water to add the other veggies later. Bring pot to boil and simmer for 5ish minutes.
- Add your potatoes and after a few minutes, add your carrots. Cook for around 15-20 minutes on high or until fork tender. Add the peas and simmer until cooked through. Drain the veggies and set aside.
- Start the broth by melting the butter in the same heated pot. Saute your onions and garlic. Once the onions are translucent and the butter is bubbling, slowly pour the cream into the pot. Add the salt and pepper.
- Let the broth simmer until the cream thickens and then slowly add the milk. Cook for a few minutes until heated and a thick broth forms to your liking. Add your cooked veggies.
- Top with fresh dill, green onion, or chive. Enjoy!
Notes
If after you make your broth and you find it too thick, feel free to add some reserved water from cooking the veggies to thin it out a bit.