Hodge Podge Recipe

Name: Hodge Podge Recipe
Yield: 4 servings
Ingredients: 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)

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

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.

Ingredients

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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Preparation

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).

Tips

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!