Salted pig knuckle & vegetable soup
Image by Bernt Rostad
Slow cooked pig knuckle & vegetable soup is a fantastic winter fare, providing both proteins and nutritional vitamins in the dark months of the yr.
– one salted pig knuckle
– 250 g dried, white peas
– 2 l water
– three carrots
– one leek
– one little rutabaga (or 1/two a large a single)
– one small celeriac (or one/2 a large one)
– two cubes vegetable stock (Maggi or other sorts)
– salt & pepper to taste
Soak the white peas in a lot of cold water more than evening, there’s no require to alter the water just make sure that the container (kettle, bowl etc) includes ample water to cover the peas effectively.
The following day, pour out the "soaking" water and pour the peas into a kettle. Add two liter of fresh water and deliver the kettle to a boil. Put the pig knuckle into the sizzling water and depart the kettle to boil / simmer for two-3 hrs, right up until the meat can be picked off the bone.
While the knuckle and peas are cooking, chop the vegetables into modest cubes or discs (in the situation of the leek and carrots).
When the pig’s knuckle is ready, take it out of the kettle to pick the meat of the bone. Mash the white peas in the kettle with a fork or kitchen utensil to make the soup fuller. Then include the chopped vegetables and pieces of meat. Boil the soup until the veggies are soft.
Sauté onions for ‘veggie’ paté
Picture by cizauskas
Sauté onions with roasted ground coriander seeds, thyme, oregano, Chinese five-Spice.
A ‘veggie’ paté, made with green beans, tofu, toasted walnuts, and dill pickles. It can be shaped like a paté, but it is genuinely much more of a spread.
Image by Globe to Table