Potatoes, Carrots, Beans and Peas


If you know anyone from the east coast of Canada, there is a good chance you have at least heard of Hodge Podge. I first ate this meal as a child visiting family in Nova Scotia during summer breaks. My great aunt made hers with a secret ingredient that I never learned, but I think I figured it out, however that will remain a family secret. The classic recipe combines new potatoes, new carrots, new green beans and fresh peas with butter, cream, whole milk, salt and pepper. There is some debate as to if you should add the milk/cream, some prefer it without but grew up with cream so it will be included in my recipe! Hodge Podge is a great way to use all the fresh seasonal ingredients for a simple but delicious one-pot meal.

Nova Scotia Hodge Podge



·       2 cups   green/yellow beans, ends trimmed and cut into 1 inch pieces

·       1 cup     fresh peas, shelled

·       8-10      carrots, halved and cut into chunks

·       3 cups   new potatoes cut into chunks

·       1/2 cup butter

·       1/2 cup heavy cream

·       1/2 cup whole milk

·       Salt and Pepper



Boil beans, carrots into a saucepan and add water to cover the vegetables. Lightly salt the water, and bring to a boil. Cook for about 1/2 hour, then add the potatoes and peas and cook for another 1/2 hour. Drain out the water, then stir in butter and if desired, cream and milk. Season with lots of salt and pepper and enjoy, also tastes great as leftovers.


Holly Morris, RHN

Holly Morris is a registered holistic nutritionist and Reiki practitioner in Uxbridge, Ontario. Her mission is to facilitate her clients in finding and listening to their inner voice so their needs are met in all areas of life. Learn more about Holly at https://www.hmholisticwellness.com/