Nova Scotia Hodge Podge

• 10 whole To 12 Whole New Potatoes, Scrubbed/not Peeled, And Halved; Quarter Any Large Potatoes, And Dont Cut The Small Ones; You Want The Potato Pieces To Be About The Same Size
• 2 cups Up To 3 Cups Baby Carrots, Chopped Into Bite-Sized Pieces
• 1 cup Chopped Yellow Beans - 1 Inch Long Pieces
• 1 cup Chopped Green Beans - 1 Inch Long Pieces
• 1 cup Shelled Pod Peas - You Want The Peas, Not The Pods
• 1 cup Blend Or Half-and-Half You Want Something Around The 10% Fat Mark (FYI Some People Use A Higher Fat Cream, And Up To 1.5 Cups Of It)
• 6 Tablespoons Butter
• Salt And Pepper, to taste

1. Note: This is a traditional maritime recipe.
2. It is not heavily seasoned.
3. The broth is just thatbrothy.
4. If youre looking for a stew, this isnt it.
5. The cooking times listed below are what I use.
6. Generally, you want the veggies, especially the beans, to be tender crisp.
7. Some people like their veggies softer, and will cook longer, thus the frequent use of the word about.
8. Fill a Dutch oven about halfway full with water, and salt the water lightly (about 1/2 teaspoon of salt).
9. Bring water to a boil.
10. Add the potatoes to the boiling water.
11. Cook for about 7 minutes.
12. Then add the carrots to the pot, and continue cooking for about 5 minutes.
13. Next add the yellow and green beans to the pot, and continue cooking for about 5 minutes.
14. Finally, add the peas, and continue cooking for about 3 minutes.
15. Drain off most of the water but leave about an inch of water (no more) in the bottom of the pot with the vegetables.
16. Return the pot to the stove, and reduce burner heat to low.
17. Add the blend (or in the US I think its called half-and-half) and butter, and some salt and pepper (I start with 1/4 teaspoon of each).
18. Gently stir to combine, allowing the the blend and butter to heat through.
19. As youre stirring, the potatoes might break up a bit.
20. Not to worry.
21. As the blend and butter heat through, the broth may begin to thicken.
22. This is normal.
23. Dont allow the mixture to boil.
24. Once the mixture has heated through, it is ready to serve.
25. Season with a little salt and pepper to taste.
26. Serve with bread to sop up the extra broth.
27. Store any unused portions in the refrigerator, and re-heat before serving.

new potatoes, up, yellow beans, green beans, fyi, butter, salt

Taken from tastykitchen.com/recipes/main-courses/nova-scotia-hodge-podge/ (may not work)