Nova Scotia Hodgepodge

It’s not chowder, it’s hodgepodge.

It signifies the start of summer by combining new potatoes and carrots, beans and fresh peas all finished with a bit of cream and butter.

I love this classic dish. I love standing over the steaming pot, watching every veggie carefully to check for done-ness so that every bite is perfectly cooked without being even slightly mushy. I love the vegetal broth and slurping up the last of it with all of the sunken black pepper that I enthusiastically cracked to garnish the bowl.

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Nova Scotia Hodgepodge

Ingredients

• 2 cups cubed new potatoes (bite sized pieces)
• 1 cup cubed carrots (bite sized pieces, or leave small carrots whole if desired)
• 2 cups of 1-2 inch pieces of green and/or yellow beans, trimmed
• 1 cup shelled fresh peas
• ½ cup heavy cream
• ¼ cup butter
• Salt & pepper

Instructions

1. Add potatoes to a large pot and cover with water. I don't like to drain my water after cooking to preserve as much flavour as possible, so I try to add just enough for the amount of veggies. Season lightly with salt. Turn heat onto high and bring to a boil.
2. Continue cooking, stirring occasionally, until the potatoes are about half way done, about 5 minutes.
3. Add carrots and continue cooking, stirring occasionally, until the both potatoes and carrots are tender, about 5 more minutes.
4. Add the beans and peas and continue cooking until their colour intensifies, about 2-3 minutes.
5. Remove from heat and add cream and butter. If you want yours less soupy, you can drain some water before adding cream and butter. Taste to adjust seasoning and add a generous amount of freshly cracked pepper if you know what’s good for you.
6. Finish with your favourite fresh herbs or bacon for a garnish.