Best Traditional Maritime Hodge Podge Recipes
NOVA SCOTIA HODGE PODGE RECIPE
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
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
This is an old favorite 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. Recipe courtesy Allrecipes, submitted by Vivian Cleveland. Posted for Zaar World Tour II.
Provided by Stacky5
Categories Potato
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
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 170, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 136.2, Carbohydrate 15.5, Fiber 3.1, Sugar 2.8, Protein 2.3
NOVA SCOTIAN HODGE PODGE
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
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
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
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.
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