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Receta New England One Pot Dinner

by Global Cookbook

Ingredientes

2 med onions halved 4 whl cloves 1 x bone-in ham - (4 to 5 lbs)     (smoked butt or possibly shoulder) 2 lb Yukon gold potatoes peeled, and     halved lengthwise     (or possibly all-purpose potatoes) 1 lb carrots peeled, and     halved crosswise

1 lb parsnips peeled, and     halved crosswise 1 lb turnips peeled, and     cut into 1" cubes 1 med cabbage - (3 lbs) cut 12 wedges     Coarsely-minced flat-leaf parsley for serving     Horseradish for serving     Mustard for serving     Vinegar for serving

Direcciones

1. Stick a clove into each onion half; set aside. Place ham in a large stockpot. Add in sufficient water to cover, and bring to a boil. Drain off water. Cover ham with water once more, add in onions, and return to a boil. Reduce to a simmer and cook, partially covered, for 2 hrs.
2. Add in potatoes, carrots, parsnips, and turnips. Return to boil. Reduce to a simmer and cook, partially covered, till about three-quarters of the way done; this will take about 20 min (start checking 10 min after the liquid comes to a boil).
3. Remove ham to carving board. Add in cabbage to pot, and return to a boil. Cook, partially covered, till all the vegetables are tender when pierced with the tip of a knife, 5 - 10 min more.
4. Transfer vegetables to a large serving platter, and sprinkle with parsley. Slice ham and serve with vegetables. Serve with vinegar, mustard, and horseradish on the side.
5. This recipe yields 6 to 8 servings.

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