my maritime hodgepodge

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I have to admit, Maritime Hodgepodge, traditionally made with lots of butter and heavy cream, was never a summer staple in my house growing up. But since returning to Nova Scotia, I’ve been served it on a number of occasions, and have also had a few requests recently to come up with a healthier version. So this is it, a dairy and gluten-free hodgepodge recipe – my blondie proclaimed it “SCRUMPTIOUS!” last night and asked for more. You choose the random veggie ingredient, could be broccoli, mushroom, cauliflower, fresh peas or a chopped dark leafy green.

Let me know what you think!


1 tbsp olive oil

1 large green spring onion or 2 small green onions, sliced (white & green parts)

2 cloves garlic, crushed

3 c. new potatoes, halved or quartered if they are large

2 c. green or yellow wax beans, or some combination thereof, ends trimmed and snapped into 1 inch sections

1.5 c. sliced fresh carrots

1/2 to 1 c. random chopped fresh veggie or peas, etc.

2 c. low-sodium veggie broth

1 c. almond milk, divided

2 tbsp arrowroot powder (a natural, gluten-free thickener, available at natural food stores, some bulk stores, and occasionally the natural food section of the conventional grocery store)

1 tbsp dijon mustard

1/4 tsp pepper

1/4 tsp dried thyme

1/4 tsp sea salt, *optional: taste broth to see if you need

To make:

Heat olive oil in a large saucepan or a soup pot over medium heat. Saute the onion and garlic until  golden then remove from pan and set aside.

Add the potatoes, beans, carrots, random veggie of choice & stock and bring to a boil, cover, then simmer over medium-low heat for about 10-15 minutes or until veggies are tender. Reduce heat to low.

In a small bowl, whisk together 1/2 c. of the almond milk, the dijon, and arrowroot. Add this to the veggie mixture and stir for a minute or two, until broth thickens. Stir in the remaining almond milk, pepper, thyme and salt, if using.  Add the pre-sauteed onion and garlic to the mixture and gently heat through. Serve hot.

Serves 4 as a main course, 6 as a side dish.

6 thoughts on “my maritime hodgepodge”

  1. I was so excited, until I saw “Almond Milk”. For me Almond Milk is the worst alternative to dairy, I have an allergy. This can be very frustrating. Have you tried any other ‘alternatives’ for Hodge Podge before?

    1. Hi Kate – don’t worry, this would work equally well with cow’s milk or soy milk – the arrowroot powder will thicken both. Give it a try!

      1. Maybe you could try coconut milk. We often use it in place of dairy and it’s yummy. We use the kind you find in the dairy case, usually found in the organic section of the supermarket, rather than canned. It comes in ‘original’, sweetened slightly and great in baked goods, and unsweetened. I often make hodgepodge as a vegetable medley with no milk component at all. It’s still delicious.

  2. I don’t think I would like Almond, but coconut or rice(so long as it’s california based)milk would be delicious. Too each his own. Great recipe!

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