Serves 8
8 medium potatoes
1 pork shoulder butt, smoked
6 lg carrots ; cut into chunks
2 Bay leaves ; (1 inch long)
1 lg Rutabaga ; (yellow turnip)
2 lg Garlic
8 sm White onions ; (about 1
1 Head green cabbage ; (about 2
4 qt Water
4 lg Parsnips ; peeled and cut
Preparation time: 15 minutes Cooking time: 1 hour 50 minutes.
- In an 8-quart pot, combine the pork, bay leaves, garlic, and water. Bring to a boil over high heat. Reduce the heat to medium-low. Partially cover and simmer for 1 hour.
- Add the potatoes, rutabaga, and onions. Cover and simmer for 30 minutes, or until the meat and vegetables are tender.
- Remove the meat to a cutting board and the vegetables to a large serving platter. Cover both tightly with foil to keep warm.
- Add the cabbage, carrots, and parsnips to the pot. Cover and simmer for 20 minutes, or until tender.
- Add the vegetables to the platter. Discard the bay leaves. Slice the pork and serve on the platter with the vegetables.
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