Nova Scotia Hodgepodge

Ingredients

16 Small new* potatoes, cut in half

6 Small new* carrots, cut diagonally in 1” pieces

1 Cup (250 mL) Shelled peas

3 Cups (750 mL) Fresh beans, green and yellow, cut in half

2 ears Fresh corn on the cob, or 1 x 341 mL can of corn

1-2 Tbsp (15-30 mL) Butter

1 Onion, finely chopped

1 Tbsp (15 mL) Chopped fresh thyme (optional)

1 clove Garlic, finely minced (optional)

1 Cup (250 mL) Chicken stock

6 Cups (1.5 L) Milk

Salt and pepper to taste

*New potatoes and carrots are harvested before they are fully mature, usually early in the growing season.

In a large pot, melt butter and sauté onions and thyme until onions are translucent.
Add garlic and sauté for 30 seconds, and add chicken stock to the pot, bring to a simmer.
Add potatoes, carrots and some salt and cook for about 10 minutes.
In the meantime, heat milk in the microwave or stovetop until hot but not boiling.
Prepare other vegetables, including cutting the corn off the cob.
When potatoes and carrots are tender, add hot milk and remaining vegetables. Season with salt and pepper.
Bring pot back to a gentle simmer. Cover, and turn off the burner.
Let the pot sit, covered on the burner for 30 minutes, or until vegetables are tender crisp.

This recipe is a guideline only. Use whatever seasonal vegetables are on hand – add to the pot according to cooking time.