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
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.