Nova Scotia Hodge Podge Recipes

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NOVA SCOTIA HODGE PODGE RECIPE



Nova Scotia Hodge Podge Recipe image

Hodge podge is a Nova Scotia vegetable chowder using fresh summer vegetables bathed in cream and butter.

Categories     Canada

Time 30m

Number Of Ingredients 7

4 cups fresh vegetables (whole green and yellow waxed beans, small carrots, quartered new potatoes, fresh peas etc)
2 tbsp unsalted butter
3 cups 10% cream
1 cup water from blanching pot
2 tbsp cornstarch
1/4 cup chopped fresh seasonal herbs (chives and dill)
sea salt and freshly ground black pepper

Steps:

  • 1. Blanch vegetables (see timing in notes below). Boil small vegetables (beans, asparagus etc) for 60 seconds, carrots 90 seconds, potatoes 2 minutes. 2. Heat heavy bottomed pot over medium. Add unsalted butter. When melted add vegetables to warm through. 3. Add cornstarch to water and mix thoroughly. 4. Add cream and water. Bring mixture to a boil. Then turn heat down to low to let simmer 10 minutes or until vegetables are tender. 5. Season with salt and pepper to taste. Add chives and dill and serve warm.

Nutrition Facts : ServingSize 1 cup

NOVA SCOTIAN HODGE PODGE



Nova Scotian Hodge Podge image

This is an old favourite vegetable stew from Nova Scotia. Is typically made in the fall as gardens are just harvested. It is important that the freshest veggies are used. This recipe very much lends itself to tinkering by adding different vegetables and quantities.

Provided by VIVIANCLEVELAND

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 2h

Yield 6

Number Of Ingredients 9

1 cup fresh green beans, trimmed and snapped
1 cup fresh wax beans, trimmed and snapped
1 cup diced carrot
1 cup diced turnip
2 cups cubed new potatoes
6 tablespoons butter
½ cup heavy cream
1 tablespoon all-purpose flour
½ cup water

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.

Nutrition Facts : Calories 241.3 calories, Carbohydrate 16.7 g, Cholesterol 57.7 mg, Fat 19 g, Fiber 3.4 g, Protein 2.8 g, SaturatedFat 11.9 g, Sodium 124.5 mg, Sugar 2.6 g

NOVA SCOTIA HODGE PODGE



Nova Scotia Hodge Podge image

The original Hodge Podge was a summer dish of new vegetables. This recipe coming from Nova Scotia, Canada is the same thing with salt-pork sauce.

Provided by Bluenoser

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 lb fresh green beans (or waxed)
8 carrots
1 lb fresh green peas
6 medium potatoes
1 small cauliflower (optional)
1 cup finely diced salt pork
1/4 cup flour
1 cup light cream
3 tablespoons green onions
1/4 teaspoon pepper
salt

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.

TRADITIONAL MARITIME HODGE PODGE



Traditional Maritime Hodge Podge image

Recipe's been passed down from my great Grandmother (Year 1889). Given to my Grandmother (1906) the only daughter of 17 boys. Both of whom said 'this meal feeds the soul.' Recipe for me allows for no substitutions. The whole allure of the recipe is the rich dimensional taste and fresh flavors of the summer harvest! Recipe version is different then others. This might satisfy the need from others, for that great flavor they have been looking for in a Hodge Podge.

Provided by RedChef

Categories     Side Dish     Potato Side Dish Recipes

Time 1h45m

Yield 6

Number Of Ingredients 14

6 slices bacon
2 tablespoons butter
1 small onion, roughly chopped
1 small garlic clove
1 cup fresh green beans, trimmed and snapped
1 cup fresh wax beans, trimmed and snapped
1 ½ cups baby carrots
1 cup low-salt chicken broth
salt to taste
12 small whole new potatoes
¼ cup butter
½ cup heavy cream
1 tablespoon all-purpose flour
½ cup water

Steps:

  • Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble and set aside.
  • Meanwhile, melt 2 tablespoons of butter in a large pot over medium heat. Stir in the chopped onion and whole garlic clove. Cook and stir until the garlic has softened, and the onions begin to turn golden-brown, about 8 minutes. Scrape the mixture into a small bowl; remove the garlic clove, mash, and return to the onions. Place the green beans, wax beans, and carrots into the saucepan. Pour in the chicken broth and enough water to just cover the vegetables; season with salt. Bring to a boil over high heat; reduce heat to medium-low and simmer 15 minutes.
  • After the beans have simmered 15 minutes, stir in the new potatoes and cook until tender, about 30 minutes more. Stir in the garlic, onions, 1/4 cup butter, and cream; return to a simmer. Dissolve the flour in 1/2 cup of water and stir into the soup. Cook and stir until the soup has thickened, 10 to 15 minutes. Serve with crumbled bacon.

Nutrition Facts : Calories 398 calories, Carbohydrate 40.6 g, Cholesterol 68.4 mg, Fat 23 g, Fiber 6.5 g, Protein 9.4 g, SaturatedFat 13.3 g, Sodium 360.4 mg, Sugar 4 g

LIGHTENED UP TRADITIONAL NOVA SCOTIAN HODGE PODGE



Lightened up Traditional Nova Scotian Hodge Podge image

This is a traditional dish in Nova Scotia, Canada and can be found on most peoples tables early August when the first "new" vegetable are just being harvested. This dish is also regional and by that I mean that each region of Nova Scotia has their own version of this recipe. In some regions it is made more like a soup or chowders and in other regions it is made more like a sloppy vegetable mixture, with a little bit of "juice", which is how I prefer it. Traditionally this version is made with cream and lots of butter, but I'm trying to eat less fat so I came up with this version. I think it's pretty good and if you've never had the "full fat" version you'll probably enjoy this. Nice way to get all kinds of garden fresh veggies on your plate. This is mmm mmm good for you. Serving size and cooking times are just an estimate. Serving size depends on if you are having as the meal itself or as a side dish.

Provided by PennyG

Categories     One Dish Meal

Time 45m

Yield 1/2 cup, 4-6 serving(s)

Number Of Ingredients 8

1/2 lb yellow beans, trimmed and snapped into 1-inch pieces
10 baby potatoes, new
4 -5 young fresh baby carrots
1 1/2-2 cups fresh peas, from the pod
1 -1 1/2 tablespoon butter (or margarine)
1 1/4 cups milk (approximate, to your taste)
1/2 teaspoon sugar
salt and pepper (optional)

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 -- .

Nutrition Facts : Calories 437.7, Fat 6.5, SaturatedFat 3.8, Cholesterol 18.3, Sodium 87.7, Carbohydrate 83.2, Fiber 14.8, Sugar 9.4, Protein 13.7

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