Hodge Podge

Hodge Podge

  • By Alain Bossé
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One of my favourite cottage (or anywhere) meals is Hodge Podge, because of the simple preparation and huge payoff in the flavour department. Whereas sometimes Hodge Podge is more of a soup, this recipe combines fresh summer vegetables with a buttery cream sauce.

Ingredients

2    cups (500 mL) baby carrots
2    cups (500 mL) new potatoes
1    cup (250 mL) green beans
1    cup (250 mL) yellow beans
1    cup (250 mL) sugar snap peas
1    cup (250 mL) heavy cream
1/4     cup (50 mL) butter
1     tsp (1 mL) flour
1    cup (250 mL) chopped fennel (optional)

Directions

Clean vegetables; trim ends of carrots, beans and peas. In a large pot bring 4 cups (1 L) water to a boil. Add vegetables and cover. Reduce heat to medium and cook vegetables until tender.

Meanwhile in a small saucepan bring cream and butter to just below the boiling point. Whisk in flour, and continue to stir until slightly thickened.

Drain vegetables, reserving 2 cups (500 mL) of cooking liquid. Add to cream mixture, and pour over vegetables. Garnish with chopped fennel (optional).

Hodge Podge

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