Cured Pork and Salt Turnip Pot
|Smoked boston shoulder||1 Pound|
|Salted pork hocks||2|
|Salt turnips||3 Pound, rinsed and squeezed dry|
|Onion||1 Large, finely sliced|
|Garlic||2 Clove (10 gm), crushed|
|Dry white alsatian wine||1 1⁄4 Cup (20 tbs)|
|Water||1 1⁄4 Cup (20 tbs)|
In a heavy, covered casserole, sweat the onions in the lard without letting them color.
Distribute half of the turnips in a layer on the onions, then add the meats and the garlic and cover with the remaining turnips.
Pour in the wine and water.
Cover tightly and bring to a boil on top of the stove, then put in a preheated 325° F. [170° C] oven for about one and a half hours.
Take out the meat and slice it.
Transfer the turnips to a serving dish and arrange the meat on top.