Ex Virgin Australia magazine by Luke Mangan
Place ham hocks in a large pot and cover with stock. Bring to a simmer and cook uncovered for 1-1/2 to 2 hours, until meat is tender and almost falling off the bone.
Remove hocks from stock and place on a tray, allowing them to cool slightly. Strain the stock and set aside.
Pick meat of ham hocks. Discard the bones.
Peel Jerusalem artichokes, celeriac and pumpkin. Cut into 1cm dice and set aside.
Heat oil in large pot, add onion and garlic and cook without colouring for 10 minutes or until tender.
Add artichokes, celeriac and pumpkin and cook, stirring for a further 5 minutes.
Add the reserved ham hock stock and bring to the boils, then turn down heat to a gentle simmer.
Now add ham hock meat, cabbage and zucchini and peas (if using) and simmer for a further 5 minutes.
Season to taste.
Stir in tarragon and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1461g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1995 | ||
Calories from Fat: 843 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 93.6g | 125 % | |
Saturated Fat 30.5g | 153 % | |
Monounsaturated Fat 45.6g | ||
Polyunsanturated Fat 11.8g | ||
Cholesterol 613.8mg | 189 % | |
Sodium 10535.6mg | 363 % | |
Potassium 4891.2mg | 129 % | |
Total Carbohydrate 27.7g | 8 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 24.4g | ||
Protein 244.4g | 349 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1995
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