Nova Scotia Hodge Podge

If you've been to Nova Scotia in the summer, you've probably had lobster and you probably have had Hodge Podge.  While I have seen variations, the Hodge Podge I grew up with is simply the freshest local beans, potatoes and carrots you can find swimming in cream and butter and seasoned only with salt and pepper.

My Nova Scotia Hodge Podge

This is a small recipe, multiply as needed.

5 small/medium new potatoes, scrubbed and quartered (very small new potatoes need only be scrubbed)

1 bunch (minus a few for munching) young fresh carrots, scrubbed and ends trimmed

2 handfuls each green and yellow beans, ends snipped and rinsed well

1/2 cup cream (I used 18%, but you can use heavy or even milk... but please, no skim)

3 tbsp unsalted butter

Sea salt and freshly cracked black pepper to taste

1 green onion, sliced fine, for garnish (if desired)

Prep and well wash/scrub all vegetables and put in a steamer (you can boil, but steaming keeps more flavour and nutrients).  Steam over salted water for 20 minutes once the water has come to a steady simmer.  The vegetables should be tender, but not falling apart.  Remove from heat and pour water out of the bottom pot (or drain the veggies) and put the veggies there along with the cream, butter and salt and pepper.  Gently toss around and make sure everything gets a nice coating of the buttery cream.

Around here, Hodge Podge is a meal in itself, but it also goes great with anything off the grill or with a freshly caught fish.  A fresh loaf of bread to soak up the juices left on your plate is a welcome addition as well.

Simplicity at it's best.