Best 3 Nova Scotia Hodge Podge Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the heart of Nova Scotia, a symphony of flavors awaits in a dish called Hodge-Podge, a beloved stew that embodies the region's culinary heritage. This hearty and comforting dish is a celebration of fresh, local ingredients, where succulent seafood, tender vegetables, and aromatic herbs come together in a delectable broth. From the coastal communities of Lunenburg to the Annapolis Valley's fertile farmlands, each region contributes its unique touch to this culinary masterpiece. Whether you prefer the classic recipe or a contemporary twist, Hodge-Podge is a culinary journey that will tantalize your taste buds and warm your soul. Discover the diverse recipes within this article, ranging from the traditional to the innovative, and embark on a culinary adventure that captures the essence of Nova Scotia's rich culinary traditions.

Here are our top 3 tried and tested recipes!

LIGHTENED UP TRADITIONAL NOVA SCOTIAN HODGE PODGE



Lightened up Traditional Nova Scotian Hodge Podge image

This is a traditional dish in Nova Scotia, Canada and can be found on most peoples tables early August when the first "new" vegetable are just being harvested. This dish is also regional and by that I mean that each region of Nova Scotia has their own version of this recipe. In some regions it is made more like a soup or chowders and in other regions it is made more like a sloppy vegetable mixture, with a little bit of "juice", which is how I prefer it. Traditionally this version is made with cream and lots of butter, but I'm trying to eat less fat so I came up with this version. I think it's pretty good and if you've never had the "full fat" version you'll probably enjoy this. Nice way to get all kinds of garden fresh veggies on your plate. This is mmm mmm good for you. Serving size and cooking times are just an estimate. Serving size depends on if you are having as the meal itself or as a side dish.

Provided by PennyG

Categories     One Dish Meal

Time 45m

Yield 1/2 cup, 4-6 serving(s)

Number Of Ingredients 8

1/2 lb yellow beans, trimmed and snapped into 1-inch pieces
10 baby potatoes, new
4 -5 young fresh baby carrots
1 1/2-2 cups fresh peas, from the pod
1 -1 1/2 tablespoon butter (or margarine)
1 1/4 cups milk (approximate, to your taste)
1/2 teaspoon sugar
salt and pepper (optional)

Steps:

  • The key to this recipe is having all the vegetables done at the same time. If you are using all fresh new vegetables, the cooking time should take less time as they are very tender. The cooking times are estimates and depends on how large/small your pieces are.
  • scrub potatoes and carrots, trim and wash beans, take peas out of the pods and rinse.
  • If the potatoes are more than about an inch or so round, cut in half, do not peel.
  • cut carrots into about one inch pieces, no need to peel as these are fresh and the peel is very tender.
  • trim beans to about one inch pieces.
  • place potatoes in a pot large enough to hold all your vegetables and bring to boil.
  • cook for about 3-5 minutes and then add the carrots.
  • cook another 3 minutes and add yellow beans.
  • when these vegetables are pretty much cooked add fresh peas.
  • cook for another 2 minutes or so, until all vegetables are tender.
  • drain.
  • keep vegetables in the same pot and add the butter, stir to melt.
  • add salt and pepper (to taste) if using.
  • measure out milk and add sugar to it. You just want to make the milk a little sweet for the sweetness the cream would traditionally have had in this recipe.
  • put the pot back on the stove and add the milk and sugar to the vegetables and butter mixture.
  • turn burner to medium and warm up the milk. Be careful not to heat up too quickly or it will scald. You want to have the milk come up to about 1/3 to 1/2 of the vegetable mixture. Again, this is a personal preference.
  • Some people eat just the hodge podge for a meal with a roll or I like to serve with a nice piece of chicken. This gets even better the next day as the starch in the potatoes help to "thinken" the milk mixture. Enjoy your veggies -- .

Nutrition Facts : Calories 437.7, Fat 6.5, SaturatedFat 3.8, Cholesterol 18.3, Sodium 87.7, Carbohydrate 83.2, Fiber 14.8, Sugar 9.4, Protein 13.7

NOVA SCOTIA HODGE PODGE



Nova Scotia Hodge Podge image

The original Hodge Podge was a summer dish of new vegetables. This recipe coming from Nova Scotia, Canada is the same thing with salt-pork sauce.

Provided by Bluenoser

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 lb fresh green beans (or waxed)
8 carrots
1 lb fresh green peas
6 medium potatoes
1 small cauliflower (optional)
1 cup finely diced salt pork
1/4 cup flour
1 cup light cream
3 tablespoons green onions
1/4 teaspoon pepper
salt

Steps:

  • Split the beans in half lengthwise.
  • Cut carrots into long sticks.
  • Shell peas and place all together into unsalted, boiling water.
  • Boil fast uncovered for 8 minutes.
  • Drain, reserving 1 cup of cooking water.
  • Peel potatoes and slice into matchsticks.
  • Cook covered til just tender. Drain, reserving water. Set aside.
  • Break cauliflower into flowerlets. Place in a saucepan, and using potato water, boil uncovered 8-10 minutes Drain and set aside.
  • Mix vegetables in a warm dish. Cover and let stand in a warm place.
  • While vegetables are cooking, prepare sauce:.
  • Melt diced salt pork in a cast iron frying pan over medium heat.
  • When golden brown, discard enough fat so only half a cup remains.
  • Add flour and stir over medium heat until it turns a light brown colour.
  • Pour in cream, vegetable water and stir until creamy.
  • Add chives or green onions, pepper, and salt to taste (as salt pork is often sufficient).
  • Pour over the vegetables, and serve.

NOVA SCOTIAN HODGE PODGE



Nova Scotian Hodge Podge image

This is an old favourite vegetable stew from Nova Scotia. Is typically made in the fall as gardens are just harvested. It is important that the freshest veggies are used. This recipe very much lends itself to tinkering by adding different vegetables and quantities.

Provided by VIVIANCLEVELAND

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 2h

Yield 6

Number Of Ingredients 9

1 cup fresh green beans, trimmed and snapped
1 cup fresh wax beans, trimmed and snapped
1 cup diced carrot
1 cup diced turnip
2 cups cubed new potatoes
6 tablespoons butter
½ cup heavy cream
1 tablespoon all-purpose flour
½ cup water

Steps:

  • Place the green beans, wax beans, carrots and turnips into a saucepan and add enough water to cover the vegetables. Lightly salt the water, and bring to a boil. Cook for about 1/2 hour, then add the potatoes and cook for another 1/2 hour. Stir in butter and if desired, cream.
  • Mix together the flour and 1/2 cup water, and pour into the soup. Cook for a few more minutes to thicken. Remove from heat and serve hot.

Nutrition Facts : Calories 241.3 calories, Carbohydrate 16.7 g, Cholesterol 57.7 mg, Fat 19 g, Fiber 3.4 g, Protein 2.8 g, SaturatedFat 11.9 g, Sodium 124.5 mg, Sugar 2.6 g

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around in the middle of cooking.
  • Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your hodgepodge will be. Look for fresh vegetables, tender meat, and flavorful seafood.
  • Don't overcrowd the pot: When you add too much food to the pot, it will not cook evenly and the vegetables will become mushy. Add the ingredients in batches if necessary.
  • Simmer, don't boil: Hodgepodge should be simmered gently, not boiled. This will help the flavors to meld and develop without overcooking the ingredients.
  • Season to taste: Season the hodgepodge with salt and pepper to taste. You can also add other seasonings, such as herbs, spices, or hot sauce, to taste.

Conclusion:

Nova Scotia hodgepodge is a hearty and flavorful stew that is perfect for a cold winter day. It is made with a variety of fresh vegetables, meat, and seafood, and is simmered in a flavorful broth. Hodgepodge is a great way to use up leftover vegetables and meat, and it is also a very affordable meal. If you are looking for a delicious and comforting stew to try, Nova Scotia hodgepodge is a great option.

Related Topics