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“The original Hodge Podge was a summer dish of new vegetables. This recipe coming from Nova Scotia, Canada is the same thing with salt-pork sauce.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Split the beans in half lengthwise.
  2. Cut carrots into long sticks.
  3. Shell peas and place all together into unsalted, boiling water.
  4. Boil fast uncovered for 8 minutes.
  5. Drain, reserving 1 cup of cooking water.
  6. Peel potatoes and slice into matchsticks.
  7. Cook covered til just tender. Drain, reserving water. Set aside.
  8. Break cauliflower into flowerlets. Place in a saucepan, and using potato water, boil uncovered 8-10 minutes Drain and set aside.
  9. Mix vegetables in a warm dish. Cover and let stand in a warm place.
  10. While vegetables are cooking, prepare sauce:
  11. Melt diced salt pork in a cast iron frying pan over medium heat.
  12. When golden brown, discard enough fat so only half a cup remains.
  13. Add flour and stir over medium heat until it turns a light brown colour.
  14. Pour in cream, vegetable water and stir until creamy.
  15. Add chives or green onions, pepper, and salt to taste (as salt pork is often sufficient).
  16. Pour over the vegetables, and serve.

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