Hodge Podge
First-harvest vegetables in dilled butter and cream — Nova Scotia's fleeting July ritual.
- Total
- 35 min
- Serves
- 4
Nova Scotia's summer ritual: the season's first new potatoes, baby carrots, green beans and peas barely simmered, then bathed in butter, cream and fresh dill. Hodge podge is what gardens taste like when you don't get in their way. It appears for a few weeks each July and is missed for the other forty-eight.
Ingredients
- 1 lb New Potatoes
- 1 lb Carrots
- 1 cup Green Beans
- 1/2 cup Peas
- 1 tablespoon Dill
- 1 tablespoon Chives
- 3 Cups Milk
- 1/2 cup Heavy Cream
- 1/2 cup Butter
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- First, cook your vegetables. Bring a large pot of salted water to boil. Par-cook carrots and potatoes for five minutes until carrots and potatoes are fork tender, then blanch the peas and beans for about a minute in the same pot. Strain vegetables and set aside.
- In a heavy-bottomed pot or Dutch oven, melt butter over medium heat, add vegetables, and cook to warm through.
- Add milk and cream and bring the soup to a boil. Turn the heat down to low and season with salt and pepper.
- Add dill and chives and let simmer for at least 10 minutes. Serve warm.
Nutrition (per serving)
- Calories
- 450
- Protein
- 8 g
- Fat
- 30 g
- Carbs
- 40 g
Adapted from canadianfoodfocus.org. Rewritten and re-photographed by MealIdeas.
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