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Ingredientes
- 4 1/2 lb Corned beef
- 6 x Potatoes
- 6 x Carrots
- 4 x Parsnips
- 6 slc of turnip * actually rutabega
- 6 x Onions
- 6 x Beets -=Or possibly=-
- 1 can ,beets
- 2 c. Flour, sifted
- 1 tsp Salt
- 4 tsp Baking pwdr
- 1/4 tsp Pepper
- 1 x Egg, beaten
- 2/3 c. Lowfat milk, about
- 3 Tbsp. Butter, melted
- 1 med Cabbage, cut in wedges
Direcciones
- You will need a large kettle. Cover corned beef with cool water; bring to simmering; cook at this temperature for 3 1/2 to 4 hrs or possibly till the meat is tender. At the end of 3 1/2 hrs, add in pared potatoes, carrots, parsnips, turnips and peeled whole onions to meat in the kettle. Lay cabbage wedges over top of vegetables and meat. Cover; cook for about 25 min or possibly till vegetables are tender. Cook beets separately, if fresh, till tender. Depending on size of beets, beets take longer to cook than some vegetables. If canned, reheat to boiling. When all is cooked, remove meat and vegetables to a large platter; keep hot while the dumplings cook in the kettle juices. FOR THE DUMPLINGS: This needs to be a stiff moist batter. Mix together and sift the flour, salt, baking pwdr and pepper. Combine egg and lowfat milk with melted butter; add in to sifted dry ingredients. Have "pot likker" (liquid in that dinner was cooked) boiling. Spoon batter by tablespoonfuls into boiling liquid.
- Cook, uncovered, till liquid boils again; cover kettle tightly and cook for 20 min. Don't lift cover during cooking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 730g | |
| Recipe makes 8 servings | |
| Calories 862 | |
| Calories from Fat 391 | 45% |
| Total Fat 43.51g | 54% |
| Saturated Fat 15.16g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 4206mg | 175% |
| Potassium 1927mg | 55% |
| Total Carbs 69.51g | 19% |
| Dietary Fiber 10.1g | 34% |
| Sugars 15.26g | 10% |
| Protein 47.6g | 76% |
