Equipment
Ingredients
Main
- 6 turnips, peeled and cut into 2.5cm cubes
- 6 carrots, peeled and cut into 2cm lengths
- 100 g onion, peeled and cut into 1.5cm cubes
- 1 bay leaf
- 2 ham hocks
- 1680 ml chicken stock
- 1 g red pepper flakes, to taste
- 6 g cilantro, minced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 366 kcal
- Protein
- 34 g
- Carbohydrates
- 28 g
- Fat
- 13 g
- Fiber
- 5 g
- Sugar
- 14 g
- Sodium
- 1354 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 78 mg
- Potassium
- 1162 mg
- Calcium
- 85 mg
- Iron
- 2.7 mg
- Magnesium
- 59 mg
- Phosphorus
- 400 mg
- Zinc
- 3.6 mg
- Vitamin A
- 529 mcg
- Vitamin C
- 37 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 0.9 mg
- Vitamin K
- 9 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.68 mg
- Riboflavin
- 0.64 mg
- Niacin
- 12.5 mg
- Folate
- 52 mcg
- Water
- 528 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the prepared turnips, carrots, onion, bay leaf, ham hocks, and chicken stock into a large pot.
Heat the pot over high heat until the liquid reaches a full boil.
Lower the heat to maintain a simmer and cook for 30 minutes until the vegetables are tender.
Take the ham hocks out of the pot and allow them to cool slightly before handling.
Strip the meat from the bones, remove any excess fat, and slice the meat into thin strips.
Ladle the broth and vegetables into bowls and distribute the meat evenly among them.
Top each bowl with red pepper flakes and minced cilantro, then serve immediately.
Chef's Notes
- For a richer broth, consider searing the ham hocks in the pot before adding the liquid and vegetables. This caramelizes the exterior and adds another layer of flavor.
- Don't overcrowd the pot; ensure all ingredients are submerged in the chicken stock for even cooking. If necessary, add a little more stock or water.
- Taste the broth before adding salt, as ham hocks can be quite salty. Adjust seasoning at the end.
- The turnips and carrots can be cut into larger pieces if you prefer a more rustic presentation and a firmer texture.
- For a spicier kick, consider adding a whole dried chili pepper to the pot during simmering.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Freeze without cilantro garnish for best results.
Reheating: Heat in a pot over medium heat until the internal temperature reaches 74°C (165°F).
Troubleshooting
Vegetables are mushy
Cause: The soup was boiled too vigorously or cooked for too long.
Fix: Cannot be fixed; use as a thick soup base.
Prevention: Maintain a gentle simmer and check for tenderness starting at 20 minutes.
Broth is too salty
Cause: Ham hocks vary in salt content and released more than expected into the stock.
Fix: Dilute with a small amount of water or add a peeled potato to absorb some salt.
Prevention: Use low-sodium chicken stock as the base.
Cultural Context
Boiled dinners, often called "New England Boiled Dinner" or "Corned Beef and Cabbage" in other regions, are a traditional one-pot meal that originated from the need to utilize preserved meats and readily available root vegetables. This Southern variation with ham hocks offers a smoky, savory depth, reflecting the region's culinary heritage.
