Boiled Dinner With Turnips And Ham Hocks

• 6 medium turnips, peeled and cut into 1-inch cubes
• 6 medium carrots, peeled and cut into3/4-inch lengths
• 1 large onion, peeled and cut into 1/2-inch cubes
• 1 bay leaf
• 2 ham hocks
• 7 cups chicken broth, homemade or low-sodium canned
• Crushed red pepper flakes to taste
• 2 teaspoons minced cilantro

1. Combine the turnips, carrots, onion, bay leaf, ham hocks and chicken broth in a large pot.
2. Bring to a boil.
3. Reduce to a simmer and cook until vegetables are tender, about 30 minutes.
4. Remove the ham hocks from the broth.
5. Remove the meat from the bone, trim of all fat and cut into thin strips.
6. Ladle the broth and vegetables into soup bowls.
7. Divide the meat among the bowls.
8. Garnish each bowl with some pepper flakes and cilantro.
9. Serve immediately.

carrots, onion, bay leaf, ham hocks, chicken broth, red pepper, cilantro

Taken from cooking.nytimes.com/recipes/7864 (may not work)