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.