Name: Rutabaga Stew
Yield: Yield: 8 Portions
Cuisine: German
Ingredients: One 1-lb/454-g smoked ham hock; 2 oz/57 g lard; Salt, as needed; 3 lb/1.36 kg large-dice rutabagas; 1 lb/454 g yellow potatoes, peeled, cut into large dice; Ground black pepper, as needed; ¼ cup/12 g parsley, chopped not too finely coarsely cracked black pepper (optional); 1 lb 8 oz/680 g cured and smoked pork butt, cut into large dice; 1 lb/454 g large-dice onions; 3 qt/2.84 L chicken stock

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

One 1-lb/454-g smoked ham hock
3 qt/2.84 L

Method

Simmer the ham hock in the stock over low to medium heat until fork-tender, 1½ to 3 hours. Once tender, remove the hock from the stock and take off all meat from the bone and skin, dice it, and set aside. Reserve the resulting ham hock and stock.
In a stockpot over medium heat, sweat the onions in the lard until translucent, 5 to 8 minutes. Add the pork butt an

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Rutabaga Stew

Ingredients

Method

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