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When colder weather, an abundance of fresh market vegetables,
and memories of my eastern Canadian roots collide…
Hodge Podge is a cross between a vegetable stew
and a rich creamy soup
made with a variety and quantity of vegetables of choice…
DOWN EAST HODGE PODGE
12 baby potatoes (more or less)
2 carrots, cut in 1″-2″ slices
1 cups green or yellow beans, trimmed and halved
broccoli, about 4 cups florets and sliced stems
1/2 – 1 cup fresh or frozen peas
2 tbsp butter
1 cup chopped onion
1/2 tsp dried tarragon
2 tbsp flour
2 tsp Dijon mustard
1 can evaporated milk
sea salt & pepper to taste
Put potatoes and carrots in a pot with just enough well salted water to cover.
Cook until potatoes are tender.
Add beans, broccoli and peas
and cook for another 3-4 minutes.
Drain veggies and set aside
In same pot, melt butter, sprinkle with tarragon and saute onion until transparent.
Stir in flour and mustard and ‘cook’ the flour for 1-2- minutes.
Grandually add milk, stirring until the sauce thickens.
Return vegetables and stir to distribute the sauce evenly.
You can add more milk if sauce is too thick for your liking.
As I mentioned it is a cross between a thick stew and a soup.
Serve as a side or as I did, as the main attraction.
Inspired by the Heart and Stroke Foundation