Lightened Up Traditional Nova Scotian Hodge Podge
Savor the comforting flavors of Nova Scotia with this Lightened Up Traditional Hodge Podge, a delightful medley of tender spring vegetables in a silky, lighter cream-based sauce. This wholesome take on the classic Canadian dish features baby potatoes, carrots, green beans, yellow wax beans, and peas, gently folded into a velvety roux made with low-fat milk and a splash of light cream. Perfect for showcasing fresh, seasonal produce, this recipe captures the essence of homey maritime cuisine while keeping it lighter and nutritious. Ready in under an hour, this one-pot wonder is ideal as a satisfying side dish or a vegetarian main. Garnish with fresh dill for an extra burst of flavor and enjoy the taste of Nova Scotia in every bite!
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 300 grams carrots
- 200 grams green beans
- 200 grams yellow wax beans
- 150 grams shelled peas (fresh or frozen)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 cup low-fat milk
- 0.5 cup light cream (10%)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh dill (optional, for garnish)
Instructions
Wash the baby potatoes and cut them into halves. Peel the carrots and slice them into 1-inch pieces.
Trim the green beans and yellow wax beans by removing the ends, and cut them into 2-inch segments.
Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add the potatoes and carrots and cook for 5 minutes.
Add the green beans, yellow wax beans, and peas to the boiling pot, and continue cooking for another 5-7 minutes, or until all the vegetables are tender but not mushy. Drain and set aside.
In the same pot, melt the unsalted butter over medium heat. Sprinkle the flour over the melted butter and whisk together to form a roux. Cook the roux for 1-2 minutes, stirring constantly.
Slowly pour in the vegetable broth while whisking to avoid lumps. Continue whisking until smooth and the broth starts to thicken, about 2-3 minutes.
Reduce the heat to low and stir in the low-fat milk and light cream. Cook for another 3-4 minutes, stirring occasionally, until the mixture is warmed through and slightly thickened.
Season the cream mixture with salt and black pepper. Taste and adjust seasoning if needed.
Gently fold the cooked vegetables into the cream sauce, ensuring all the vegetables are evenly coated.
Serve the Lightened Up Traditional Nova Scotian Hodge Podge hot, garnished with fresh dill if desired. Enjoy!
Nutrition Facts
Calories |
1531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 4152 mg | 181% | |
| Total Carbohydrate | 223.3 g | 81% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 61.5 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 820 mg | 63% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 5257 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
