This is an old fashioned recipe shared with me by my good friend from Nova Scotia. All ingredients are naturally gluten free.
Make it when veggies are in season. I buy my veggies from the local farm, they are picked fresh daily so you know you are getting the best quality and you are supporting a local business.
I also grow a lot of my own veggies, so handy to just pop into the garden and pick what you need. The smaller the veggies the better they taste in this recipe. Delicious.
This is my version of the recipe. For a smaller batch recipe, just cut the ingredients in half.
- 1 cup fresh beans, green and/or yellow
- 1 cup fresh chopped carrots
- 1 cup fresh peas
- chopped turnip (your choice)
- chopped broccoli if you wish
- 1 lb new potatoes, cubed
- chopped onion, recipe calls for pearl onions but can’t find them around here
- seasonings to taste
- pan fry onions in butter
- cut/cube, boil all veggies until tender
*** Hint: Waste not want not.
I frequently save the liquid from cooking veggies and potatoes to use as stock for my soups. I also poach chicken in water and save the liquid to use as a base for my chicken soups.
Make white sauce using gluten free flour. Mix all veggies into sauce.
It is delicious on its own or as a side dish in a meal. Serve with fresh cooked fish or steamed chicken. Make a big pot and serve it with some different meals during the week.
Hodge podge is a great way to get more veggies with fibre in your menus. To make sure I have fresh veggies in the winter I always buy more than I need and freeze the rest.
My cooking is always gluten free. Find a yummy recipe to cook.