Nova Scotia’s Hodge Podge with Tuna
Ingredients
- 1.5 lbs. baby potatoes (red, gold, or mix), halved
- 16 carrots, scrubbed but not peeled, halved lengthwise
- 1 small turnip, peeled and cut in sticks
- 1 stick butter
- 2 cups milk
- 2 cups heavy cream (or half and half, or milk)
- 12 oz. green beans (or 6 oz green beans & 6 oz yellow beans), trimmed
- 1 lb. green peas (fresh or frozen)
- 10 oz. pearl onions (fresh or frozen)
- 1-2 – 5 oz. cans Genova Yellowfin or Albacore Tuna in Olive Oil
Description
- Add the new potatoes, carrots, and turnips to a large, heavy-bottomed pot along with butter. Heat over medium and stir to coat vegetables in butter.
- Pour on the milk and cream, then season with salt and pepper. Bring to a simmer, cover and cook gently for 20-25 minutes (until the potatoes are nearly tender). Do not boil or the milk will separate.
- Stir in the green beans, peas and pearl onions. Cover and cook 10 more minutes, or until vegetables reach desired consistency.
- Stir in tuna and let mixture rest, covered 30 minutes before serving.
