“One of the favorite cottage (or anywhere) meals is Hodge Podge, because of the simple preparation and huge payoff in the flavor departement, Whereas sometimes Hodge Podge is more of a soup, this recipe combines fresh summer vegetables with a buttery cream sauce - so delicious!!”
READY IN:
20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Clean vegetables; trim ends of carrots, beans and peas. In a large pot bring 4 cups water to a boil. Add vegetables and cover. Reduce heat to medium and cook vegetables until tender.
  2. Meanwhile in a small saucepan bring cream and butter to just below the boiling point. Whisk in flour, and continue to stir until slightly thickened.
  3. Drain vegetables, reserving 2 cups of cooking liquid. Add to cream mixture, and pour over vegetables. Garnish with chopped fennel (optional).

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