Ingredients
Equipment
Method
- Add the quartered new carrots (or peeled and chopped mature carrots) and new potatoes to a large dutch oven or saucepan with a lid.
- Add enough water to the pot to cover the vegetables, and add 1 tablespoon of salt. Cover with a lid.
- Bring to a boil over high heat. Once a boil has been reached, remove the lid. Cook until the potatoes and carrots are tender, 15-20 minutes.
- Once the potatoes are fork-tender, add in the peas, green beans, and yellow wax beans. Stir and cover with the lid. Cook for 2-4 minutes or until the green beans and peas are bright in color.
- Remove from the heat and drain off all but ¾ cup of the water.
- Add in the butter and stir until melted.
- Add in the heavy cream and stir it in. Taste and add salt and pepper to your taste.
- Serve and enjoy!
Notes
Storage: Leftovers store well in an airtight container for up to 3 days in the refrigerator. Reheat using the microwave or on the stovetop over low heat.
With bacon or salt pork: Crisp and render chopped fat in the bottom of the pot. Drain rendered fat and set the crispy pork aside. Add it back in after the vegetables have been cooked and finished with cream and butter.
Expert Tips:
- Use fresh, seasonal, and new vegetables.
- Hodge podge is unique to each family, so feel free to use a variety of garden fresh veggies.
- If desired, you can use blend cream (half-and-half) in place of the whipping cream for a lighter consistency.