A traditional dish in Nova Scotia, Hodge Podge is a tasty way to enjoy fresh, home-grown vegetables in a light, delicious sauce.
12 baby new potatoes, cut in half
1 c. thickly sliced carrots
2 c. broccoli florets
1 c. sugar snap peas or snow peas
1 c. green beans, trimmed
2 tbsps. butter
1 small onion, finely chopped
1/2 tsp. dried tarragon or dried savory
Salt and pepper, to taste
2 tbsp. all-purpose flour
1 ½ c. milk, heated
2 tsp. Dijon mustard or
2 tbsp. chopped fresh basil or dill (optional)
In a large saucepan, combine potatoes and carrots; add cold water to cover by 2 inches and ½ tsp. salt. Cover and bring to a boil over high heat. Uncover, reduce heat and boil gently for 10 mins or until potatoes are almost tender. Add broccoli, sugar snap peas and green beans; boil for 3 mins or until tender/crisp. Drain and set aside. Return pan to medium heat, melt butter. Sauté onion, tarragon, ½ tsp salt and ¼ tsp pepper for about 5 mins or until softened. Stir in flour, sauté for 30 seconds, gradually whisk in heated milk and mustard. Bring to a boil, whisking constantly. Reduce heat to medium and simmer, whisking, for about 2 min or until thickened. Remove from heat; stir in vegetables and toss to coat. Season to taste with salt and pepper. Transfer to a warmed serving bowl and sprinkle with fresh herbs (if using).