A budget meal with pork hocks and fresh vegetables, basic but very good.
- 4 pork hocks
- 1 bay leaf
- 1 clove garlic
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 4 medium sweet potatoes, peeled, quartered
- 4 medium white turnips, peeled, quartered
- 2 to 3 large carrots, halved lengthwise then crosswise
Put ham hocks in a large kettle; cover with water. Add bay leaves, garlic, salt, and pepper; cover and simmer for 2 hours. Add vegetables and cook for 30 minutes longer. Skin the hocks; arrange on a platter with the vegetables. Serves 4.