Hodge Podge
A late-summer vegetable stew of new potatoes, baby carrots, green beans and peas simmered together and finished with cream and butter.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 11 g
- carbs
- 34 g
- protein
- 6 g
- calories
- 260
Instructions
- 1
Put the potatoes and carrots in a large pot with the water and salt, and bring to a simmer.
- 2
Cook for 10 minutes, then add the green beans and cook a further 8 minutes.
- 3
Add the peas and cook 3-4 minutes more, until all the vegetables are just tender.
- 4
Drain most of the water, leaving about 100 ml in the pot.
- 5
Stir in the butter and cream and warm through gently without boiling hard.
- 6
Season with pepper, scatter with chives, and serve hot in bowls.
Chef's tips
Use the youngest, smallest vegetables you can find so nothing needs peeling and everything cooks at close to the same rate.
Ingredient substitutions
- heavy cream → half-and-half for a lighter dish
- fresh peas → frozen peas added straight in for the last 2 minutes
Storage
Refrigerate in a covered container for up to 2 days.
Reheating
Reheat gently on the stovetop over low heat, stirring often.
Common mistakes to avoid
- •Boiling hard after the cream goes in, which can split it
- •Overcooking the peas until they turn grey
Serving suggestions
Cooked Hodge Podge?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
