Out of Helen's Kitchen - Hodge Podge
- Details
- Published on Wednesday, August 8, 2018
By Helen Drysdale
Neepawa Banner & Press
This old favorite dish from the Maritimes is a tasty way to eat fresh garden veggies.
Of course each family made it the way grandma made it. Some used fresh dill, some use basil and others used summer savoury. Choice the herb your family likes best and enjoy this delicious way to get colourful veggies to your family.
Hodgepodge
12 baby new potatoes, cut in half or 4 large, cut into pieces
2 cups sliced fresh carrots or baby-cut carrots
1-2 large handfuls of green or yellow beans, trimmed
1 cup fresh or frozen green peas
3 Tbsp. butter
1 small onion, finely chopped
1/2 tsp. salt
1/4 pepper or more to taste
1/2 cup cream
2 Tbsp. chopped fresh basil, dill or herb of your choice
In a large pot, layer potatoes then carrots then beans, then peas; add cold water to cover. Add 1 tsp. salt. Cover and bring to a boil over high heat. Reduce heat and boil gently for 15 minutes or until potatoes are just tender. Drain; set aside.
Return pan to medium heat; melt butter. Add onion, herb of choice, and saut茅 about 5 minutes or until onion is softened. Stir in cream and 1/2 tsp salt and 1/4 tsp pepper, add in vegetables and toss to coat. Gently heat up-do not boil.
