Ham Hock with Rutabaga and Potatoes
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 941 kcal | (45 %) | ||
| Protein | 74.7 g | (76 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 23 g | (15 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 onions
- 2 Tbsps vegetable oil
- 2 Pickled ham hocks (About 2.25 kg, salted, smoked)
- 750 milliliters clear Beef broth (premade)
- 1 Tbsp brown sugar
- 3 bay leaves
- 1 kilogram Rutabaga
- 750 grams waxy potatoes
- freshly ground pepper
- salt
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.
