Nova Scotia Hodgepodge
16 Small new potatoes, cut in half
1 bunch New carrots, cut on the bias in 1” pieces
1 cup/250mL Shelled peas
3 cups/750mL Fresh beans, green and yellow, cut in half
2 ears Fresh corn on the cob
1-2 tbsp/15-30mL Butter
1 Onion, finely chopped
1 tbsp/15mL Chopped fresh thyme (optional)
1 clove Garlic, finely minced (optional)
1 cup/250mL Chicken stock
6 cups/1.5L Milk
Salt and pepper to taste
In a large pot, melt butter and sauté onions and thyme until onions are translucent.
Add garlic and sauté for 30 seconds, and add chicken stock to the pot, bring to a simmer.
Add potatoes, carrots and some salt and cook for about 10 minutes.
In the meantime, heat milk in the microwave or stovetop.
Prepare other vegetables, including cutting the corn off the cob.
When potatoes and carrots are tender, add peas and toss.
Add hot milk and remaining vegetables. Season with salt and pepper.
Bring pot back to a gentle simmer. Cover, and turn off the burner.
Let the pot sit, covered on the burner for 30 minutes. The hot liquid will cook the vegetables to a tender crisp.
Enjoy the best taste of Nova Scotia’s summer!
This recipe is a guideline only. Use whatever seasonal vegetables
are on hand – add to the pot according to cooking time.