1kg smoked pork hock
1 large brown onion, finely diced
6 stalks celery, diced
350g carrots, peeled and diced
250kg parsnip, peeled, cored and diced
250g turnip, peeled and diced
1 can berlotti beans
1 tin tomatoes
Salt and pepper.
Simmer hocks covered in water until falling from bone. Strain.
Saute onions, celery, carrots, parsnip and turnip until slightly soft.
Add hock cooking liquor and water to submerged ingredients and simmer till tender.
Add tomatoes, beans and gently stir until all the ingredients are mixed together.
Simmer for another twenty minutes until tomatoes are soft.
March 9 @ 02:45
– 3:45 am