| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Vegetables, Eggs | Dutch | Grains, Main dish, Pork, Southern, Vegetables | 8 | Servings |
INGREDIENTS
| 1 | 1/2 pound ham hock | |
| 2 | qt | Water |
| 1 | Bunch, about 3 pounds | |
| Turnip greens with roots | ||
| Cleaned | ||
| 1 | t | Salt |
| 1 | c | Cornmeal |
| 1/2 | t | Salt |
| 1 | c | Boiling water |
| 1 | Egg, beaten | |
| All-purpose flour |
INSTRUCTIONS
1997 Wash ham hock, and place in an 8-quart Dutch oven; add water and bring to a boil. Reduce heat, and simmer 1 hour or until meat is tender. Peel turnip roots, and cut in half. Add turnip greens, turnip roots, and 1 teaspoon salt to Dutch oven; bring to a boil. Cover; reduce heat and simmer 2 hours or until greens and roots are tender. Combine cornmeal and 1/2 teaspoon salt; mix well. Stir in boiling water. Add egg, and mix well. Drop cornmeal mixture by tablespoon mixture by tablespoonfuls onto a well floured board, and roll in flour. Place dumplings over hot turnip greens; cover and cook over medium heat 15 minutes. Serve immediately with turnip greens and pot likker. This down-home dinner is a meal in itself. The Southern Heritage Vegetables Cookbook. Oxmoor House. Birmingham Alabama MM Format by John Hartman Indianapolis, IN Posted to MM-Recipes Digest V4 #175 by cro-magnon@juno.com on Jul 8,
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Nutrition (calculated from recipe ingredients)
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Calories: 206
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 23.3mg
Sodium: 459mg
Potassium: 96.9mg
Carbohydrates: 41.6g
Fiber: 2.2g
Sugar: <1g
Protein: 6.1g