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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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One of the favorite cottage (or anywhere) meals is Hodge Podge, because of the simple preparation and huge payoff in the flavor departement, Whereas sometimes Hodge Podge is more of a soup, this recipe combines fresh summer vegetables with a buttery cream sauce - so delicious!! Ingredients:
2 cups baby carrots |
2 cups new potatoes |
1 cup green beans |
1 cup yellow beans |
1 cup sugar snap pea |
1 cup heavy cream |
1/4 cup butter |
1 teaspoon flour |
1 cup fennel, chopped (optional) |
Directions:
1. Clean vegetables; trim ends of carrots, beans and peas. In a large pot bring 4 cups water to a boil. Add vegetables and cover. Reduce heat to medium and cook vegetables until tender.
2. Meanwhile in a small saucepan bring cream and butter to just below the boiling point. Whisk in flour, and continue to stir until slightly thickened.
3. Drain vegetables, reserving 2 cups of cooking liquid. Add to cream mixture, and pour over vegetables. Garnish with chopped fennel (optional).
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