Hodge Podge

How to Make Hodge Podge

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1. Put the potatoes and carrots in a large saucepan with the water and salt. Bring to the boil, then reduce the heat, cover and simmer for 10 minutes.

   Mark done Start 10 min timer

2. Add the green beans and wax beans, cover and cook for 8 minutes, until the vegetables are nearly tender.

   Mark done Start 8 min timer

3. Add the peas and cook for 3 minutes.

   Mark done Start 3 min timer

4. Reduce the heat to low. Stir in the butter and cream and warm the vegetables in the liquid for 3 to 4 minutes, without boiling, until the butter has melted and the broth is creamy.

   Mark done Start 3 min timer

5. Season with pepper and add more salt if needed. Ladle into bowls with plenty of the broth and sprinkle with parsley.

   Mark done

Tips for Making Hodge Podge

• Use the youngest, smallest vegetables you can find. The dish depends on the sweetness of new potatoes and baby carrots.
• Cook the vegetables in very little water. It becomes the broth, and too much makes it thin.
• Add the cream over low heat and do not let it boil, so the broth stays smooth and creamy.

What to Serve with Hodge Podge

• Poached salmon
• Crusty bread
• Baked ham

Storing & Reheating Hodge Podge

Best eaten straight away, while the vegetables are still bright. Leftovers keep in the fridge for up to 2 days; reheat gently over low heat.

Hodge Podge FAQ: Common Questions

Hodge Podge Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.