Diane Judge's New England Boiled Dinner Recipe

Name: Diane Judge's New England Boiled Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 stalks celery, chopped; 1 onion, quartered; 1 bay leaf; 1 handful mixed fresh herbs (sage, thyme and parsley) palm full of herbes de Provence; 1 garlic clove, peeled and crushed; 1 teaspoon peppercorns; 3 boneless smoked shoulder butt hams (about 2 pounds each), rinsed; 12 large carrots, peeled and cut into 2-inch pieces; 2 large turnips, peeled and quartered; 12 medium russet potatoes, peeled and halved; 2 parsnips, peeled and cut into 2-inch pieces; 24 pearl onions, blanched, rinsed and peeled; 1/4 pound fresh green beans, trimmed; 2 large cabbages, trimmed and quartered

Servings: persons

2 stalks celery, chopped
1 onion, quartered
1 bay leaf
1 handful mixed fresh herbs (sage, thyme and parsley) palm full of herbes de Provence
1 garlic clove, peeled and crushed
1 teaspoon peppercorns
3 boneless smoked shoulder butt hams (about 2 pounds each), rinsed
12 large carrots, peeled and cut into 2-inch pieces
2 large turnips, peeled and quartered
12 medium russet potatoes, peeled and halved
2 parsnips, peeled and cut into 2-inch pieces
24 pearl onions, blanched, rinsed and peeled
1/4 pound fresh green beans, trimmed
2 large cabbages, trimmed and quartered

1
Combine 3 gallons water with the celery, onion, bay leaf, herbs, garlic and peppercorns in a 4- to 5-gallon pot and heat to boiling over medium heat.
2
Simmer for 15 minutes.
3
Add the hams, cover and simmer for 1 hour.
4
While the hams cook, prepare the vegetables: tie up the carrots and turnips in a piece of cheesecloth.
5
Divide the potatoes and parsnips in half and tie up each bundle in a piece of cheesecloth.
6
Tie up the pearl onions and beans in a piece of cheesecloth.
7
Divide the cabbage wedges into 2 pieces of cheesecloth and tie up.
8
Remove the hams to a platter and keep warm.
9
Add the carrot-and-turnip bundle to the simmering ham water; cover and simmer for 10 minutes.
10
Add the potato and parsnip bundles; cover and simmer for 10 minutes.
11
Add the onion and bean bundle; cover and simmer for 10 minutes.
12
Add the cabbage bundle; cover and steam for 10 minutes.
13
Using tongs, lift each bundle out and test for doneness.
14
Cut the vegetable bundles and arrange the vegetables in bowls.
15
Slice the ham thickly.
16
Spoon cooking water over the vegetables and ham.
17
Serve with mustard, horseradish, bread and applesauce.

734

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 stalks celery, chopped, 1 onion, quartered, 1 bay leaf, 1 handful mixed fresh herbs (sage, thyme and parsley) palm full of herbes de Provence, and more.

Yes, Diane Judge's New England Boiled Dinner falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Diane Judge's New England Boiled Dinner

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