Ham Hock and Vegetable Broth with Herb Dumplings
Ingredients
1 onion, finely diced
2 carrots, sliced
3 tbsp of olive oil
1 l of chicken or vegetable stock
3 rosemary sprigs
2 celery sticks, finely sliced
150 g of self-raising flour
70 g of suet
2 large of potatoes, peeled and diced
2 bay leaves
1 large handful of mint, leaves picked and finely chopped
1 large handful of basil, leaves picked and finely chopped
1 large handful of flat-leaf parsley, leaves picked and finely chopped
50 g of frozen peas
100 g of pulled ham hock
200 g of baby leaf greens, leaves stripped and shredded
6 servings
Calories~442 kcal
Protein~13 g
Carbs~52 g
Fat~21 g
Fiber~7 g
Sugar~5 g
Total recipe
Calories~2,650 kcal
Protein~75 g
Carbs~310 g
Fat~125 g
Fiber~40 g
Sugar~30 g
Method
Step 1
Place a large casserole over a medium heat and add the oil. Once hot, add the onion, carrot and celery and cook gently for about 20 mins, stirring often, until softened.
Step 2
Add the stock, rosemary, potatoes and bay leaves; simmer for 8 mins or until the potatoes are cooked.
Step 3
Meanwhile, make the dumplings by combining the flour with the suet, basil, parsley and mint and a pinch of salt in a bowl. Add 3 tbsp cold water and gently bring the mixture together with a butter knife. Roll into ping pong-sized balls (approx. 16) and set aside.
Step 4
Add the ham, greens and peas to the casserole, then arrange the dumplings on top. Pop the lid on and simmer for 25 mins. Ladle into bowls and serve. The dumplings are best eaten on the same day, but the broth will keep for up to 3 days in the fridge.
