Try this Turnip Greens and Cornmeal Dumplings recipe, or contribute your own.
Suggest a better descriptionWash 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, 1997
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Serving Size: 1 Serving (146g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 30 | ||
Calories from Fat: 7 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 26.4mg | 8 % | |
Sodium 13.6mg | 0 % | |
Potassium 31.4mg | 1 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 4.2g | ||
Protein 1.3g | 2 % | |
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: 30
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