Hodge Podge

Name: Hodge Podge
Cuisine: Canadian
Ingredients: 1 lb New Potatoes; 1 lb Carrots; 1 cup Green Beans; 1/2 cup Peas; 1 tablespoon Dill; 1 tablespoon Chives; 3 Cups Milk; 1/2 cup Heavy Cream; 1/2 cup Butter; 1/2 tsp Salt; 1/4 tsp Black Pepper

Vegetarian Canadian

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This Hodge Podge recipe is built around new potatoes, and it comes together in about under an hour from start to finish. Low and slow is the secret — the longer simmer lets new potatoes soften and the flavours deepen. Read through the tips before you start — a couple of small details go a long way with this one.

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Hodge Podge — Vegetarian recipe, Canadian cuisine — Hodge Podge · Canadian

Level Medium

Ingredients

1 lb New Potatoes
1 lb Carrots
1 cup Green Beans
½ cup Peas
1 tbsp Dill
1 tbsp Chives
3 cup Milk
½ cup Heavy Cream
½ cup Butter
½ tsp Salt
¼ tsp Black Pepper

Method

First, cook your vegetables. Bring a large pot of salted water to boil. Par-cook carrots and potatoes for five minutes until carrots and potatoes are fork tender, then blanch the peas and beans for about a minute in the same pot. Strain vegetables and set aside.
In a heavy-bottomed pot or Dutch oven, melt butter over medium heat, add vegetables, and cook to warm through.
Add milk and cream and bring the soup to a boil. Turn the heat down to low and season with salt and pepper.
Add dill and chives and let simmer for at least 10 minutes. Serve warm.

Tips for the best Hodge Podge

Preheat the oven fully before anything goes in — a cold start changes the texture.
Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Keep the simmer gentle. A hard boil toughens new potatoes and drives off the liquid too fast.
Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.

Variations

Fusion twist: keep the method but swap the spices for your own favourites — the Canadian base takes well to it.
Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.

Serving ideas

Pairs well with a simple salad and a glass of something cold.

Storage

Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.

Frequently asked questions

Can I make Hodge Podge ahead of time?

Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.

Is this Hodge Podge recipe medium to make?

It is rated medium: 11 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.

What can I substitute for new potatoes?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Recipe data via TheMealDB — source