• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Ham pot-au-feu

  • 4servings
  • 130minutes

Add to MenuAdd to Calendar

Source: uktv.co.ukReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B9, C
MineralsPotassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 Toulouse sausages

  2. 1 ham hock

  3. 110 g smoked bacon , cut into strips

  4. 55 g pearl barley

  5. 3 carrots , chopped

  6. 2 onions , quartered

  7. 4 clove garlic , skin on

  8. 4 medium potatoes , cut into big chunks

  9. 2 leeks , coarsely shredded

  10. 1 red pepper , sliced

  11. 1 small Savoy cabbage , cut into quarters, core removed

  12. 1 tsp turmeric

  13. 2 tbsp vegetable bouillon

  14. 1 bouquet garni , (a bundle of thyme, sage, parsley and rosemary)

  15. black pepper

  16. olive oil croutons

  17. flat leaf parsley

  18. pesto

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 190C/375F/Gas 5.

  2. Heat a griddle pan until hot. Place the Toulouse sausages on the griddle and cook briefly on each side until lightly browned.

  3. Place the ham hock in a large casserole dish, then add the bacon, Toulouse sausages, pearl barley, carrots, onions, garlic, potatoes, leeks, red pepper, cabbage, turmeric, bouillon and bouquet garni.

  4. Season with salt and freshly ground pepper. Add in enough cold water to cover the ingredients, cover the casserole dish and bake in the oven for two hours.

  5. To serve, ladle the vegetables into a bowl, place the meat on top and serve with olive oil croutons, flat-leafed parsley and basil pesto.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback