NOVA SCOTIA HODGE PODGE VEGETABLES

I discovered this Nova Scotia specialty at the Quarterdeck Restaurant in Summerville. The view of the ocean was hard to beat, but the food was incredible too. “Hodge podge” is a seasonal mix of spring and summer vegetables, which can either be diced or cut into chunks.

1 lb baby potatoes, halved 1 bunch carrots, trimmed and peeled if necessary, halved lengthwise if thick (about 1 lb) 1 large leek, white and light-green parts, cut into 1/2” rounds, rinsed 1/4 lb green beans, trimmed 1/4 lb yellow beans, trimmed (or more green beans) 1/2 cup whipping cream 1/4 cup butter kosher salt and freshly ground black pepper to taste 1 cup fresh or frozen peas 4 green onions, cut in 2” lengths

1. Cook potatoes in water, just to cover, for 10 minutes. Add carrots and cook 5 minutes. Add leeks and cook two minutes. Add beans and cook 5 to 7 minutes longer, until beans are just cooked.

2. Drain any liquid left in pan (save for soups) and add cream and butter to pan. Cook on medium-high until vegetables are coated and cream reduces. Add peas, green onions and salt and pepper to taste. Cook 2 to 3 minutes longer.

Makes 8 servings.