Dairy Farmers of Canada

Hodge Podge Recipe

Our dietitians' favourite

This version of the East Coast dish adds flavourful herbs and broccoli too. A colourful mix in a light sauce (made without cream) elevates everyday day vegetables to something scrumptious. This recipe is taken from the 2011 Milk Calendar.

  • Prep: 10 min
  • Cooking: 25 min - 30 min
Yields 4 servings
Creamy Maritime Hodge Podge Recipe
This Maritime vegetable stew is an excellent and tasty way to prepare vegetables for your family. A traditional recipe with carrots, broccoli, snap peas and potatoes in a white sauce flavoured with mustard. This video offers a healthy, colourful dish that’s ready in no time.


  • 12 baby new potatoes cut in half
  • 1 cup (250 mL) thickly sliced carrots
  • 2 cups (500 mL) broccoli florets
  • 1 cup (250 mL) sugar snap peas, snow peas or green beans trimmed
  • 1/2 cup (125 mL) frozen green peas
  • 2 tbsp (30 mL) butter
  • 1 small onion finely chopped
  • 1/2 tsp (2 mL) dried tarragon or dried savoury or dried thyme
  • Salt and pepper to taste
  • 2 tbsp (30 mL) all-purpose flour
  • 1 1/2 cups (375 mL) Milk heated
  • 2 tsp (10 mL) Dijon mustard or dry mustard
  • 2 tbsp (30 mL) chopped fresh basil or dill (optional)
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In a large saucepan, combine potatoes and carrots; add cold water to cover by 2 inches (5 cm) and 1/2 tsp (2 mL) salt. Cover and bring to a boil over high heat. Uncover, reduce heat and boil gently for 10 min or until potatoes are almost tender.

Add broccoli, sugar snap peas and green peas; boil for 3 min or until tender-crisp. Drain; set aside.

Return pan to medium heat; melt butter. Sauté onion, tarragon, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper for about 5 min or until softened. Stir in flour; sauté for 30 sec. Gradually whisk in heated milk and mustard. Bring to a boil, whisking constantly; reduce heat to medium and simmer, whisking, for about 2 min or until thickened.

Remove from heat; stir in vegetables and toss to coat. Season to taste with salt and pepper. Transfer to a warmed serving bowl and sprinkle with fresh herbs (if using).


You can use different vegetables: start with potatoes and add 4-1/2 cups (1.125 L) other vegetables, adding hard vegetables with the potatoes and more tender ones for the cooking time they require.

Healthy Eating Tip: All these veggies add up to a great fibre boost. Most Canadians don’t get enough fibre, found in whole grains, beans, nuts, seeds and vegetables as well as fruit. Add a dark rye or whole wheat roll and desert starring frozen yogurt topped with frozen raspberries and you’re good to go!

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Nutritional information

Per serving
Energy: 276 Calories
Protein: 10 g
Carbohydrate: 45 g
Fat: 7 g
Fibre: 7.7 g
Sodium: 172 mg

Top 5 Nutrients

(% DV*)
Calcium: 17 % / 183 mg
Folate: 44 %
Vitamin A: 37 %
Vitamin B6: 31 %
Vitamin C: 150 %