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east coast hodge-podge cooked and served in a cast iron pan

East Coast Hodge-Podge

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Typically prepared during the mid to late summer months on the East Coast of Canada, hodge-podge is a traditional recipe loaded with new potatoes, baby carrots, peas, and beans.

A mixed pot of what’s in season, hodge-podge is simply a way to easily and quickly prepare a large pot of veggies, to serve alongside meat or seafood. Serve it with oven-baked chicken breasts, or freshly boiled Atlantic lobster, the options are endless here.

east coast hodge-podge cooked and served in a cast iron pan

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What Veggies Go In A Hodge-Podge?

As mentioned above, the traditional mix is new potatoes, (or baby potatoes), baby carrots, green and yellow beans, fresh peas, as well as garlic and herbs. That said, a hodge-podge is basically just a ‘mixed pot’ of vegetables, so feel free to use whatever you have growing in your garden.

Radishes, zucchini, turnip, and squash, spinach, and kale can all be used as well.

The best part about making hodge-podge (besides it being a flavorful side dish of course), is that everything is cooked in one pot or large pan in just 20 minutes. Cooking everything in one pot helps all the flavours blend together and is an essential part of this recipe.

The Simplicity Of It All

You start by cooking the harder root vegetables (in this case the carrots and potatoes) first, to help soften them up and have all the veggies cooked by the end.

Once the hard root vegetables have simmered in water, salt, and butter, and are about halfway cooked, you add the more delicate vegetables such as the beans, and peas, along with the herbs, cream, and of course more butter! This allows all the vegetables to be cooked, yet not become overcooked.

Too often I see folks throw everything in the pot from the get-go, but after 15-20 minutes of cooking, green beans and peas become mush and turn brown. Not very appealing!

This recipe will show you step-by-step how to make hodge-podge at home without having mushy vegetables!

Related:  Whole Baked Sweet Potato

East Coast Hodge-Podge Recipe

To make this classic hodge-podge you’ll need one large pot or deep pan (cast iron works really well for this), as well as:

  • 1 lb new potatoes, quartered – or whole baby potatoes
  • 1 cup baby carrots – trimmed and cut in half
  • 1/2 cup fresh green beans
  • 1/2 cup yellow beans
  • 1/2 cup sugar snap or snow peas
  • 2 cloves garlic – minced
  • 1 tbsp fresh chives
  • 1 tbsp fresh parsley
  • 1 cup water – or stock
  • 3/4 cup 35% heavy cream
  • 4 tbsp butter
  • salt
  • pepper

Instructions

1. Start by washing and trimming all the vegetables. Baby Carrots should be washed, have their tops trimmed, and be cut in half.

Green and yellow beans should have their ‘stem’ end trimmed off, and then also be cut in half.

Fresh peas should also have their stem end trimmed off, and cut in half.

trimming sugar snap peas

The new potatoes should be cut into quarters or bite-sized pieces, depending on their size. Baby potatoes may be left whole if they are bite-sized.

cutting new potatoes into quarters

2. Once all the veggies are cleaned and chopped, add the potatoes and carrots to a large pot or deep pan, along with 2 tbsp of butter, a good pinch of salt, and 1 cup of water, and bring the pot to a boil.

Turn the heat down to a simmer, and cover the pot. Cook for 10- 12 minutes.

adding the root veg to a pan for hodge-podge

3. Once the potatoes and carrots are half cooked (poke with a knife to check), add the cream, 1 tbsp of butter, herbs, and remaining veggies. Cook uncovered for 4-5 minutes until the beans and peas are barely tender and bright in colour.

4. Season the hodge-podge with salt, freshly cracked pepper, and more herbs if you so choose. Add the remaining 1 tbsp of butter, and serve hot.

east coast vegetable hodge-podge in a cast iron pan

More East Coast Eats

Looking for more Maritime fare? Try these tasty recipes:

Made the recipe? Comment & Rate it below, then take a picture and tag me on Facebook & Instagram: @earthfoodandfire . For more from scratch recipes follow me on Instagram & Pinterest

East Coast Hodge-Podge

Loaded with fresh seasonal vegetables, hodge-podge is a traditional Maritime side dish. A 'mixed pot' if you will, of potatoes, beans, peas, and carrots cooked in a cream base with herbs and garlic.
Course Side Dish
Cuisine Canadian
Keyword hodge podge recipe, what is hodge podge?
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 portions
Calories 305.4kcal
Author Chef Markus Mueller

Ingredients

  • 1 lb new potatoes quartered (or whole baby potatoes)
  • 1 cup baby carrots trimmed and cut in half
  • 1/2 cup fresh green beans
  • 1/2 cup yellow beans
  • 1/2 cup sugar snap or snow peas
  • 2 cloves garlic minced
  • 1 tbsp fresh chives
  • 1 tbsp fresh parsley
  • 1 cup water or stock
  • 3/4 cup 35% heavy cream
  • 4 tbsp butter
  • 1 pinch salt
  • 1 pinch pepper

Instructions

  • Start by washing and trimming all the vegetables. Baby Carrots should be washed, have their tops trimmed, and be cut in half. Green and yellow beans should have their 'stem' end trimmed off, and then also be cut in half. Fresh peas should also have their stem end trimmed off, and cut in half. The new potatoes should be cut into quarters or bite-sized pieces, depending on their size. Baby potatoes may be left whole if they are bite-sized.
  • Once all the veggies are cleaned and chopped, add the potatoes and carrots to a large pot or deep pan, along with 2 tbsp of butter, a good pinch of salt, and 1 cup of water, and bring the pot to a boil. Turn the heat down to a simmer, and cover the pot. Cook for 10- 12 minutes.
  • Once the potatoes and carrots are half cooked (poke with a knife to check), add the cream, 1 tbsp of butter, herbs, and remaining veggies. Cook uncovered for 4-5 minutes until the beans and peas are barely tender and bright in colour.
  • Season the hodge-podge with salt, freshly cracked pepper, and more herbs if you so choose. Add the remaining 1 tbsp of butter, and serve hot.

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