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.

Season.

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

DOWN EAST HODGE PODGE

 

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Author: Galley Kat

Serves: 4 servings

Ingredients

• 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
• ½ - 1 cup fresh or frozen peas
• 2 tbsp butter
• 1 cup chopped onion
• ½ tsp dried tarragon
• 2 tbsp flour
• 2 tsp Dijon mustard
• 1 can evaporated milk
• sea salt & pepper to taste

Instructions

1. Put potatoes and carrots in a pot with just enough well salted water to cover.
2. Cook until potatoes are tender.
3. Add beans, broccoli and peas
4. and cook for another 3-4 minutes.
5. Drain veggies and set aside
6. In same pot, melt butter, sprinkle with tarragon and saute onion until transparent.
7. Stir in flour and mustard and 'cook' the flour for 1-2- minutes.
8. Grandually add milk, stirring until the sauce thickens.
9. Season.
10. Return vegetables and stir to distribute the sauce evenly.
11. You can add more milk if sauce is too thick for your liking.
12. As I mentioned it is a cross between a thick stew and a soup.
13. Serve as a side or as I did, as the main attraction

3.5.3226