Entree: Canada – Atlantic Canada – Hodge Podge (Hearty Atlantic Canadian cream-based stew of new potatoes and mixed seasonal vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 4 slices bacon, approx. 3 oz (85 g), chopped
- 2 tbsp (30 ml) unsalted butter
- 1 medium onion, about 6 oz (170 g), chopped
- 1 lb (454 g) new potatoes, halved or quartered depending on size
- 2 cups (240 g) carrots, sliced
- 1 cup (150 g) green beans, trimmed and cut into 1-inch (2.5 cm) pieces
- 1 cup (150 g) frozen peas
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) chicken or vegetable broth
- 1 cup (150 g) pearl onions, peeled
- 1 bay leaf
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, chopped

Instructions

1. In a large heavy pot over medium heat, cook the chopped bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Add the butter to the bacon fat. When melted, add the chopped onion and pearl onions and sauté until softened and beginning to brown, about 6–8 minutes.
3. Stir in the flour and cook for 1–2 minutes to eliminate the raw flour taste, stirring constantly.
4. Slowly whisk in the chicken or vegetable broth until smooth, then add the milk and cream. Bring to a gentle simmer.
5. Add the potatoes, carrots, and bay leaf. Cover and simmer for 15–20 minutes, or until the potatoes and carrots are nearly tender.
6. Add the green beans and frozen peas, then continue to simmer uncovered for an additional 5–7 minutes until all vegetables are tender and the broth has thickened slightly. Stir occasionally.
7. Stir in the reserved crisp bacon, season with salt and pepper to taste, remove the bay leaf, and finish with chopped parsley. Serve hot.