Ham Hock with Rutabaga and Potatoes

0
Average: 0 (0 votes)
(0 votes)
Ham Hock with Rutabaga and Potatoes
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
941
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories941 kcal(45 %)
Protein74.7 g(76 %)
Fat61 g(53 %)
Carbohydrates23 g(15 %)

Ingredients

for
4
Ingredients
4 onions
2 tablespoons vegetable oil
2 Pickled ham hocks (About 2.25 kg, salted, smoked)
750 milliliters clear Beef broth (premade)
1 tablespoon brown sugar
3 bay leaves
1 kilogram Rutabaga
750 grams waxy potatoes
freshly ground pepper
salt
How healthy are the main ingredients?
onionpotatosalt

Preparation steps

1.

Peel onions and dice. Heat oil in a large Dutch oven.Rinse and pat dry ham hocks and sear on all sides. Add  broth, sugar, onions and bay leaves to the pot and braise in preheated oven at 225°C (approximately 425°F) (gas 5-6, fan 200°C) for about 1 hour. 

2.

Peel rutabaga and potatoes, rinse and dice. Add both to the pan and season with salt and pepper. Braise for 1 more hour. Remove from the pan, arrange on plates and serve.