Ham and vegetables

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Ingredients: 
  • 40g butter
  • 2 ham hocks (1.5kg)
  • 1/3 cup (80ml) dry red wine
  • 2 cups (500ml) chicken stock
  • 2 medium potatoes (400g), chopped coarsely
  • 1 medium brown onion (150g), chopped coarsely
  • 3 finger eggplants (180g), chopped coarsely
  • 1 small Swede (150g), chopped coarsely
  • 300g pumpkin, chopped coarsely
  • 1 medium carrot (120g), chopped coarsely
  • ½ cup (125ml) tomato puree
  • 1 large zucchini (150g), chopped coarsely
  • 150g button mushrooms, halved
  • 1 tablespoon coarsely chopped fresh basil
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Preparation: 

 

Preparation time 25 minutes, cooking time 45 minutes

 

1. Heat butter in large saucepan, cook ham hocks until browned lightly.

2. Add wine and stock. Cover, simmer about 1 hour until ham is tender.

3. Add potato, onion, eggplant, swede, pumpkin, carrot and tomato puree, simmer uncovered 10 minutes. Add zucchini, mushrooms and basil, simmer covered about 15 minutes or until vegetables are tender.

4. Remove ham from bones and serve with vegetables and sauce.

 

Serves 6, per serving 13.5g fat, 1355kj