Nova Scotia’s Hodge Podge, with Tuna
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
Hodge Podge is a colorful addition to the table – my family loves the rich, chowder-like flavor. Adding the vegetables in batches might seem a bit fiddly, but this makes sure each vegetable cooks in the perfect time.While you can eat it right away, letting the Hodge Podge rest works nicely to give the cream and milk time to settle. I’ve seen some recipes let the Hodge Podge rest all afternoon before reheating at dinnertime! This recipe can serve six hungry people, but will easily stretch for 10 or 12 people as a side.
Servings Prep Time
6-12 people 20 minutes
Cook Time Passive Time
35 minutes 30 minutes
Servings Prep Time
6-12 people 20 minutes
Cook Time Passive Time
35 minutes 30 minutes
Nova Scotia’s Hodge Podge, with Tuna
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
Hodge Podge is a colorful addition to the table – my family loves the rich, chowder-like flavor. Adding the vegetables in batches might seem a bit fiddly, but this makes sure each vegetable cooks in the perfect time.While you can eat it right away, letting the Hodge Podge rest works nicely to give the cream and milk time to settle. I’ve seen some recipes let the Hodge Podge rest all afternoon before reheating at dinnertime! This recipe can serve six hungry people, but will easily stretch for 10 or 12 people as a side.
Servings Prep Time
6-12 people 20 minutes
Cook Time Passive Time
35 minutes 30 minutes
Servings Prep Time
6-12 people 20 minutes
Cook Time Passive Time
35 minutes 30 minutes
Ingredients
  • 1.5 lbs baby potatoes (red, gold, or mix) , halved
  • 16 carrots ,scrubbed but not peeled, halved lengthwise
  • 1 small turnip , peeled and cut in sticks
  • 1 stick butter
  • 2 cups milk
  • 2 cups heavy cream (or half and half, or milk)
  • 12 oz green beans (or 6 oz green beans & 6 oz yellow beans), trimmed
  • 1 lb green peas (fresh or frozen)
  • 10 oz pearl onions (fresh or frozen)
  • 1-2 cans tuna , packed in oil
Servings: people
Units:
Instructions
  1. Add the new potatoes, carrots, and turnips to a large, heavy-bottomed pot along with butter. Heat over medium and stir to coat vegetables in butter.
  2. Pour on the milk and cream, then season with salt and pepper. Bring to a simmer, cover and cook gently for 20-25 minutes (until the potatoes are nearly tender). Do not boil or the milk will separate.
  3. Stir in the green beans, peas and pearl onions. Cover and cook 10 more minutes, or until vegetables reach desired consistency.
  4. Stir in tuna and let mixture rest, covered 30 minutes before serving.
Recipe Notes

A tip on working with fresh pearl onions – simply cut off the root end and cook in boiling water for 2 minutes. The onions will slip right out of their skins.