When new potatoes, carrots, and beans show up at the farmer’s market - it’s time to make Hodge Podge!
Hodge Podge is an east coast staple in the early summer. I spent 10 years in Cape Breton and enjoyed this dish every year! It’s basically like a creamy, vegetable stew. However, the kids and I are dairy-free, so I needed to come up with a dairy-free version.
This is a simple and delicious meal to throw together on a summer’s evening. We simply paired it with some local, gluten-free sausage cooked up on the BBQ.
Scrub, then halve or quarter new potatoes (depending on size)
Wash, peel & slice carrots
Snap off the stem ends and snap the beans in half.
Add all ingredients to a steamer pot (putting water in the lower pot).
Cover and bring water to a boil, and steam for 20 minutes.
After 20 minutes, pour out the water from the lower pot and dump the veggies into the pot.
Add coconut milk, tapioca starch, salt, pepper, and garlic.
Stir to combine, then put the lid on and let it simmer on low for 5 minutes - enough to thicken the cream sauce.
Serve with your protein of choice - ideally something yummy on the BBQ!