Hodge podge is a Nova Scotia summer dish built around the season’s new vegetables. Tender new potatoes and young carrots simmer first, followed by green and yellow beans and fresh peas. Butter, cream and some of the vegetable cooking liquid make a light, savoury broth. Families vary the vegetables and the balance of dairy; this version keeps the seasonal vegetables at the centre.
In Nova Scotia, hodge podge is a flexible summer meal associated with the arrival of new potatoes, carrots, beans and peas. Some versions use milk, others cream, and the amount of butter varies. The vegetables are cooked in stages, then served with a simple dairy broth. This is one home-style version rather than a single fixed formula. Bacon, seafood, herbs and other seasonal vegetables appear in some variations but are not included here.
Prepare the vegetablesWash them under running water, then trim and cut as listed. Set a colander over a heatproof bowl to catch some of the cooking liquid.
Cook the potatoes and carrotsBring the water to a boil in a large saucepan with 3 g salt. Add the potatoes and carrots. Simmer for 10–12 minutes, until nearly tender when pierced.
Add the beans and peasAdd the green and yellow beans and simmer for 4–5 minutes, until tender-crisp. Add the peas for the final 1–2 minutes, until hot and bright green.
Reserve cooking liquidDrain the vegetables over the bowl, measure out 300 ml of the liquid and return the vegetables to the saucepan.
Make the creamy brothAdd the reserved liquid, cream, butter, remaining 3 g salt and pepper. Warm over low heat, stirring gently, until the butter melts and the broth is hot. Do not boil the cream. Taste and adjust the seasoning.
Serve and store safelyServe promptly in warm bowls, with vegetables and broth in each portion. Refrigerate leftovers within 2 hours in shallow containers at or below 4°C; use within 2–3 days and reheat to 74°C.
Vegetable swaps: Fresh seasonal peas and beans are traditional choices for this style. Frozen peas work well; add them frozen at the same stage. If the mix of vegetables changes, adjust the cooking time so each vegetable is tender but still holds its shape.
Storage: Refrigerate leftovers within 2 hours in shallow covered containers at or below 4°C. Use within 2–3 days and reheat to 74°C. The vegetables soften after storage, and the cream broth may separate slightly; stir gently while reheating.
Serving: Serve as a light main or a substantial side, with bread or biscuits if desired. This meat-free version contains dairy; the cream and butter are not optional in the stated nutrition estimate.
Rounded ingredient-based estimate per serving using the listed vegetables, cream, butter, salt and pepper. Values vary with produce, dairy brands and how much salt remains in the served broth. This is not a laboratory analysis or product-label declaration.
This recipe contains milk in the cream and butter. Wash fresh vegetables before cutting. Keep dairy refrigerated until use, warm it gently without boiling, and refrigerate leftovers promptly.
These are small, freshly harvested potatoes with thin skins. Scrub them well and leave the skins on; halve or quarter them so they cook evenly.
Yes. Add them directly from frozen for the last 1–2 minutes of cooking.
No. Nova Scotia recipes vary: some use cream, some milk, and some rely on butter and the vegetable cooking liquid. This version uses cream and butter for a softly creamy broth.
