Nova Scotia Vegetable Hodge Podge
From the Strive for Five at School! Resources
Adapted from Cook Great Food, Dietitians of Canada
Preheat oven to 350°F Yield: 8
1 – 9” x 13” pan
Portion: 1/2 cup (125 mL)
Cost per serving: $0.32
Ingredients
8 small red-skinned potatoes
8 baby carrots
1/3 cup (75 mL) snow peas
1/3 cup peas (75 mL) fresh or frozen
1/2 cup (125 mL) yellow wax beans
3/4 cup (175 mL) kernel corn, frozen
3/4 cup (175 mL) 1% milk
2 tsp (10 mL) flour
1/2 tsp (2 mL) salt
pinch pepper pinch
1/2 tsp (2 mL) non-hydrogenated margarine
1 In a large pot, boil the potatoes until tender. Add the carrots and cook for 10 minutes more.
2 Transfer the mixture to the pan. Add the snow peas, peas, wax beans, and corn.
3 Mix the flour into the milk to form a smooth paste. Stir into the vegetable mixture.
4 Bake for 20–30 minutes, until all the vegetables are tender. Stir regularly to ensure that the flour/milk mixture is smooth and does not form lumps. Add the salt, pepper, and margarine.
Tip: In Nova Scotia Hodge Podge has traditionally been served as a main dish, but it can be served as a side dish to any protein choice.
