Nova Scotia Hodge Podge Recipes

Steps:

• Place the green beans, wax beans, carrots and turnips into a saucepan and add enough water to cover the vegetables. Lightly salt the water, and bring to a boil. Cook for about 1/2 hour, then add the potatoes and cook for another 1/2 hour. Stir in butter and if desired, cream.
• Mix together the flour and 1/2 cup water, and pour into the soup. Cook for a few more minutes to thicken. Remove from heat and serve hot.

Steps:

• Place the green beans, wax beans, carrots and turnips into a saucepan and add enough water to cover the vegetables. Lightly salt the water, and bring to a boil. Cook for about 1/2 hour, then add the potatoes and cook for another 1/2 hour. Stir in butter and if desired, cream.
• Mix together the flour and 1/2 cup water, and pour into the soup. Cook for a few more minutes to thicken. Remove from heat and serve hot.

Steps:

• Split the beans in half lengthwise.
• Cut carrots into long sticks.
• Shell peas and place all together into unsalted, boiling water.
• Boil fast uncovered for 8 minutes.
• Drain, reserving 1 cup of cooking water.
• Peel potatoes and slice into matchsticks.
• Cook covered til just tender. Drain, reserving water. Set aside.
• Break cauliflower into flowerlets. Place in a saucepan, and using potato water, boil uncovered 8-10 minutes Drain and set aside.
• Mix vegetables in a warm dish. Cover and let stand in a warm place.
• While vegetables are cooking, prepare sauce:.
• Melt diced salt pork in a cast iron frying pan over medium heat.
• When golden brown, discard enough fat so only half a cup remains.
• Add flour and stir over medium heat until it turns a light brown colour.
• Pour in cream, vegetable water and stir until creamy.
• Add chives or green onions, pepper, and salt to taste (as salt pork is often sufficient).
• Pour over the vegetables, and serve.

Steps:

• Cook vegetables in boiling salted water til tender,starting with those that need the longest cooking time and adding the others so all will be cooked at the same time.
• Drain reserving 1/2 cup cooking liquid
• In a skillet fry salt pork until crisp.
• Remove pork and add onion to the fat in the skillet and saute til tender.
• Add reserve liquid,cream,butter,and salt pork.
• Bring just to boiling and add cooked vegetables.
• Serve piping hot.

Steps:

• 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.
• drain.
• 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 -- .