Ham hock, vegetables, potatoes and PDO huile d’olive de Provence – olives maturées

Ham hock, vegetables, potatoes and PDO huile d’olive de Provence – olives maturées

6 persons
30 minutes
120 minutes
minutes
Cost
Difficulty
Olive oil or Olives used : PDO huile d'olive de Provence - olives maturées

Tips and tricks

We advise you to use a traditional-tasting PDO huile d’olive de Provence – olives maturées (matured olives) for its sweetness and aromas of black olives, candied fruit, undergrowth and/or toasted bread. You can also use PDO huile d’olive de la Vallée des Baux-de-Provence – olives maturées and PDO huile d’olive d’Aix-en-Provence – olives maturées.

Ingredients

  • 2 ham hock
  • 4 carrots
  • 6 potatoes
  • 2 leeks
  • 4 turnips
  • 1 bouquet garni
  • 1 onion
  • 2 garlic cloves
  • 3 tbsp PDO huile d’olive de Provence – olives maturées
  • 2 lt veal stock
  • 2 tbsp mustard
  • 2 petits suisses (a very fresh French cheese, un-ripened, unsalted and smooth) or 2 tbsp thick crème fraiche
  • 1/2 teaspoon caraway seeds
  • Salt, pepper
  • Peel and slice the onion, set aside. Wash, peel and cut all other vegetables into pieces (medium size).

  • Pour 2 tablespoons of olive oil in a casserole dish and heat slightly. Brown the ham hock on all sides, add the minced onion. Once the onion is translucent, fill the casserole with water and bring to a boil. Turn off the fire, collect the ham hock and onion, throw away the water.

  • Return the ham hock to the casserole and add the cut vegetables and caraway seeds. Cover with broth and simmer, put on the lid, over a low heat for 1 hour. Then remove the lid and simmer for another 30 minutes.

  • Turn off the heat and let stand.

  • Take 3 ladles of broth and reduce it in a saucepan, over medium heat, for 15 minutes. Add 1 tablespoon of olive oil, mustard and petits suisses (crème fraiche). Whisk.

  • Put the meat and vegetables on a serving dish and serve with the sauce and pickles.

Recipe made for EcceOlio program, financed with aid from the European Union




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