Hodge Podge is a traditional dish from the Maritimes made with early summer vegetables, but here are the same principles applied to early winter vegetables, and very good too.
I have been making this quite often, and it never fails to make me happy. A simple protein dish will be all that is required to finish the meal.
6 to 8 servings
30 minutes prep time
450 grams(1 pound) potatoes
2 or 3 medium carrots
2 or 3 medium onions
2 cups unsalted chicken OR vegetable stock
1/4 teaspoon salt
freshly ground black pepper to taste
2 tablespoons unsalted butter
450 grams (1 pound) Brussels sprouts
Wash and trim the potatoes, and cut them in largish bite-sized pieces. Put them in a large, heavy-bottomed pot. Wash, peel and chop the carrots into pieces about half the size of the potatoes. Add them to the pot. Peel the onions and cut them in bite-sized chunks. Add them to the pot.
Add the chicken stock, salt, and pepper to the pot. Bring to a boil and boil gently but steadily, uncovered, for about 12 minutes.
Meanwhile, wash and trim the Brussels sprouts. Cut them in halves or quarters, depending on size. When the timer goes, add the butter and Brussels sprouts to the pot.
Cover the pot and reduce the heat (but it should continue to boil gently) for a further 6 to 8 minutes until the sprouts are cooked and the stock is absorbed – why yes, that means you will need to watch very carefully at the end. The butter is important to ensure that if cooking continues after the stock is gone, things will brown gently rather than burn. Up to a point; so do watch it. Serve at once.
Last year at this time I made Pistachio-Coconut Macaroons, with an Almond-Poppyseed Variation.