Nova Scotia Hodge Podge Recipe 
Nova Scotia Hodge Podge Recipe
Recently returning from a trip to Nova Scotia, I was reminded of my favourite late summer/early fall recipe and one of my all time favourite side dishes, Hodge Podge!
It is very simple to make and uses fresh ingredients.
I grew up having it this time of year with new potatoes, garden carrots, fresh beans and fresh garden peas. But the dish can be very versatile and adapt to whatever is in season where you are.
I prefer my Hodge Podge to be made using soy milk, thanks to my lactose intolerance, and serve it with pan fried haddock.
What you need:
- 1 cup green beans, trimmed
- 1 cup yellow beans, trimmed
- 1 cup peas
- 10 baby carrots, cut into halves
- 4 potatoes, cut into bite sized chunks
- 1/2 cup butter
- 1/2 cup heavy cream (or milk alternative)
- 1/2 cup whole milk (or milk alternative)
How to make:
- Place beans, peas, carrots and milk in a medium-sized pot. Add some salt and pepper, and bring to a boil.
- Reduce the heat to a low simmer, checking often.
- Add the potatoes, butter and cream. Simmer for about 45 minutes or until the potatoes are cooked through.
- Taste and then season with more salt and pepper, if desired.
Serves 4 – per serving:
- Calories – 535
- Protein – 18.6 g
- Carbohydrates – 51 g
- Fat – 26 g
- Fibre 15.6
Recipe from Taste of Nova Scotia website
Jana Spindler
Disordered Eating, Emotional Eating & Sports Nutrition
Fitness enthusiast and lover of all things food, Jana is passionate about helping her clients improve their relationship with food and their body. She is a strong, motivational leader. Jana also offers the balance of a warm, supportive coaching style to nudge her clients from their comfort zone while feeling safe and supported. She specializes in mental health, eating disorders, body image and sports nutrition.
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My Bridgewater mother-in-law’s recipe to a tee. Waited all winter for a feed. Has to be cream, not milk or half/half. I even like it cold the next day (if there’s any left). Served with homemade brown bread. No need for meat. Yum Yum.
The history behind this dish is thinning the garden rows. Beet greens, small potatoes, new beans, peas and carrots. Of course real cream and real butter.
Thanks for sharing your note here Don! Good to hear you enjoy this recipe too!