BOILED DINNER WITH TURNIPS AND HAM HOCKS
Provided by Molly O'Neill
Categories dinner, weekday, soups and stews, main course
Time 45m
Yield Six servings
Number Of Ingredients 8
Steps:
- Combine the turnips, carrots, onion, bay leaf, ham hocks and chicken broth in a large pot. Bring to a boil. Reduce to a simmer and cook until vegetables are tender, about 30 minutes.
- Remove the ham hocks from the broth. Remove the meat from the bone, trim of all fat and cut into thin strips.
- Ladle the broth and vegetables into soup bowls. Divide the meat among the bowls. Garnish each bowl with some pepper flakes and cilantro. Serve immediately.
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