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Nova Scotian Hodge Podge


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Nova Scotian Hodge Podge

"This is an old favourite vegetable stew from Nova Scotia. Is typically made in the fall as gardens are just harvested. It is important that the freshest veggies are used. This recipe very much lends itself to tinkering by adding different vegetables and quantities."

 

 

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)
 

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. Saut

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