Turnip Pot
Ingredients
- 4 kilos of turnips
- 1 pig's snout, 2 pig's ears and 1 pig's tail
- 1 piece of bacon
- 4 black puddings
- 4 chorizo sausages
Preparation
- Peel the turnips and cut them into thick wedges (as they release a lot of water when cooked and shrink a lot).
- Put a layer of turnips in the bottom of a casserole dish.
- Put a layer of compango or pork meat on top.
- Then another layer of turnips and on top another layer with the remaining compango.
- Add water, not too much as they release a lot of water when cooked.
- Leave to cook over a medium heat for approximately 2 hours.
- Leave them to rest so that they set and soak up the broth from the compango (which, as we have already mentioned in tips and tricks, should be cooked the day before).
- The next day, separate the turnips from the compango, which we chop up and serve very carefully so that the turnips break up.
- Serve them in a soup tureen and the compango on a serving dish, all piping hot.
La carne debería ponerse a remojo el día antes de cocinarlo, cambiándole el agua dos o tres veces, o en su defecto y por si no nos hubiésemos acordado, dar a dicha carne un escaldado de algo más de media hora y tirar el agua.