Hodge podge — a creamy Canadian Maritime summer stew of new potatoes, carrots, beans and peas in a buttery milk and cream broth, fresh with dill and chives.
- 1 lb New Potatoes
- 1 lb Carrots
- 1 cup Green Beans
- 1/2 cup Peas
- 1 tablespoon Dill
- 1 tablespoon Chives
- 3 Cups Milk
- 1/2 cup Heavy Cream
- 1/2 cup Butter
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Preparation
- First cook the vegetables: bring a large pot of salted water to the boil, par-cook the carrots and potatoes for five minutes until fork-tender, then blanch the peas and beans for about a minute in the same pot. Strain and set aside.
- In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat, add the vegetables, and cook to warm through.
- Add the milk and cream and bring to the boil, then turn the heat down to low and season with salt and pepper.
- Add the dill and chives and simmer for at least 10 minutes. Serve warm.
