Directions: |
Directions:In a large pot or Dutch oven over medium to medium high flame add oil and brown the neck bones on all sides to help deepen the flavor of the finished broth. Once browned on all sides add enough water to cover the neck bones. Reduce heat to medium-medium low to cook for 1 to 1-1/2 hours until the broth is rich and the meat is tender. Peel the rutabaga, start by cutting in half then peeling to remove the tough outer skin. Then cut to a dice size. Now remove the cooked neck bones from the broth and allow to cool. Taste the broth adding salt and pepper as needed.
Next make your cornmeal dumplings with the cornmeal, flour, salt, and enough warm water to moisten the mix you will want it to be moist but dry enough to stay together (so you can make the cornmeal dumpling pattys out of this.) Set aside.
Then add the diced rutabaga to the pot containing the broth and bring back to a boil. Adding more water if necessary to cover the rutabaga. After the neck bones have cooled remove any remaining meat and add back to the pot. discarding the bones, if desired.
Now make the cornmeal dumpling pattys by scooping out the batter and patting them together in the palm of your hand. You will want them slightly smaller than your palm and about 1/2 inch thick. Gently add to the boiling pot after making each one when finished. Do not stir. Return lid to the pot and reduce heat to low and cook an additional 15-20 minutes until rutabaga are soft but not mushy, and the dumplings are cooked through. If you want to thicken the broth this can be done by mixing a little cornmeal with some cool water and adding to the pot the last 5-10 minutes of cooking ****4 bone in pork chops can be substituted for the neck bones if desired**** |
This recipe for Avis's Rutabaga with Pork Neck Bones is from