I give a 4 star but with some modifications. In my area of Nova Scotia, the key ingredients are new potatoes, fresh green and yellow beans, and new/baby carrots. It is called hodge podge because you can put an assortment of veggies in it. I always add brocolli and cauliflour, sometimes zucchini, or any other fresh veggie that strikes your fancy. For added flavour I cook the veggies in chicken or turkey stock, with added water if necessary. Barely cover the veggies with the stock/water, and start with the veggies that take the longest to cook first and adding the quick cookers like the beans last which essentially steam on top of the broth. The vegetables should be tender crisp and I would think the times in the receipe would overcook the veggies. Real cream and butter makes the meal decadent but skimmed evaporated milk can be used too if trying to cut back on fat & calories (and costs). There is no need to thicken with flour. The consistency is like a thin chowder as opposed to a thickened sauce or soup. Some people like to add corned beef or cooked ham from a boiled dinner to it to make it an even heartier meal. Whatever version you try, enjoy!!
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