Vegetable broth with fresh ham chunks
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recipe by Barry Fox
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- Total Time
- 3hrs 50mins
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- Serves
- 8
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- Calories
- 615
Excellent heart warming broth containing, Celery, Leeks, Parsnip, Carrot and Turnip, oh and several handfuls of freshly cooked ham hock. The idea is to slow cook a fresh Ham and when cooled add some stock and meat to the dish. Reduce the qty to whatever you want. Why not add extra or reduce what you like or don't. For Vegetarians add Vegetable stock. I use Lakeland stocks. Not full of salt like some others around. Or make your own from fresh veg.
recipe updated Apr 12, 2021
Ingredients
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- Ham hock
- 2 kg
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- Carrot
- 450 g
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- Parsnip
- 800 g
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- Celery stalk
- 400 g
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- Turnip
- 600 g
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- Leek
- 400 g
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- Chicken stock
- 1.5 L
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- Salt
- 9 g
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- Chicken stock
- 200 ml
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- Black pepper
- 2 g
Tools
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Stove
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Water
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Saucepan
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Large saucepan
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Cutting board
Step preview
- Fill a clean large saucepan with water
- Heat until just boiling - medium heat
- Add ham hock to the large saucepan
- Simmer - 2 hr
- Transfer meat to cutting board
- Chop coarsely then set aside
- Add carrot, parsnip, celery stalk, turnip, leek, chicken stock and salt to a clean saucepan
- Cook until just cooked - 1 hr 30 min
- Transfer meat to vegetables
- Add chicken stock to the vegetables gradually and mix
- Add black pepper to the vegetables
- Serve