Turnip greens and cornmeal dumplings
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 1/2 pound ham hock | |
| 2 | quarts | Water |
| 1 | Bunch (about 3 pounds) | |
| Turnip greens with roots, | ||
| Cleaned | ||
| 1 | teaspoon | Salt |
| 1 | cup | Cornmeal |
| ½ | teaspoon | Salt |
| 1 | cup | Boiling water |
| 1 | Egg, beaten | |
| All-purpose flour | ||
| The Southern Heritage | ||
| Vegetables | ||
| Cookbook. Oxmoor House. | ||
| Birmingham Alabama | ||
Directions
Wash ham hock, and place in an 8-quart Dutch oven; add water and bring to a boil. Reduce heat, and simmer 1 hour or until meat is tender.
Peel turnip roots, and cut in half. Add turnip greens, turnip roots, and 1 teaspoon salt to Dutch oven; bring to a boil. Cover; reduce heat and simmer 2 hours or until greens and roots are tender.
Combine cornmeal and ½ teaspoon salt; mix well. Stir in boiling water.
Add egg, and mix well. Drop cornmeal mixture by tablespoon mixture by tablespoonfuls onto a well floured board, and roll in flour. Place dumplings over hot turnip greens; cover and cook over medium heat 15 minutes. Serve immediately with turnip greens and pot likker.
This down-home dinner is a meal in itself.
MM Format by John Hartman Indianapolis, IN Posted to MM-Recipes Digest V4 #175 by cro-magnon@... on Jul 8, 1997