Recipes courtesy Foodland Ontario
Snert (Split Pea Soup with Smoked Pork Hock)
The Dutch love smoked sausage, ham and bacon. A smoked pork hock adds a hint of smoke and salt to this hearty comforting soup. A meaty ham bone can be used in place of the hock or not at all if you prefer a meatless version.
Preparation Time: 15 minutes
Cooking Time: 1 hour, 40 minutes
Serves 6
Makes about 9 cups (2.25 L)
1 smoked Ontario Pork Hock, about 1 lb (500 g)
2 tsp (10 mL) vegetable oil
1 Ontario Onion, chopped
1 Ontario Carrot, diced
1 stalk celery, diced
1-1/2 cups (375 mL) green split peas, rinsed
1 clove Ontario Garlic, minced
1/2 tsp (2 mL) each dried thyme leaves and pepper
6 cups (1.5 L) sodium-reduced chicken or vegetable broth
Remove skin and excess fat from pork hock.
In large pot, heat oil over medium heat. Add onion, carrot and celery; cook stirring occasionally until softened, about 5 minutes. Stir in split peas, garlic, thyme and pepper. Add pork hock and broth; cover and bring to boil. Reduce heat and simmer, covered stirring occasionally, until pork hock is tender when pierced, about 1-1/2 hours.
Remove pot from heat, transfer pork hock to cutting board. Cool slightly. Purée soup with an immersion blender or transfer soup to a blender to purée.
Remove meat from pork hock and shred. Garnish each bowl with shredded meat.
Nutritional Information:
1 Serving
PROTEIN: 16 grams
FAT: 3 grams
CARBOHYDRATE: 23 grams
CALORIES: 178
FIBRE: 3 grams
SODIUM: 400 mg
Stamppot (Mashed Potatoes and Vegetables)
Nothing says 'Dutch' cooking quite like stamppot, literally a stomped pot of mashed potatoes and vegetables, comforting food in cold weather. There are many variations to this traditional dish; this version has savoy cabbage and can be served with smoked sausages, roast pork or chicken.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves 6
4 Ontario Potatoes, peeled (about 1-1/2 lb/750 g)
Half Ontario Rutabaga, peeled (about 1 lb/500 g)
4 cups (1 L) thinly sliced Ontario Savoy Cabbage
2 tbsp (25 mL) butter
1/3 cup (75 mL) Ontario Milk (approx)
Salt and pepper
Cut potatoes into chunks. Cut rutabaga into 1/2-inch (1 cm) cubes. Place potatoes and rutabaga in large saucepan and cover with cold water. Cover and bring to boil; reduce heat and cook covered until vegetables are tender, 15 to 20 minutes.
Meanwhile, place cabbage and 2 tbsp (25 mL) of water in microwaveable dish. Cover and microwave on High for 2 minutes or until tender-crisp and bright green. Drain and set aside.
Drain potatoes and rutabaga; mash until smooth. Stir in butter until melted and add enough milk for a creamy consistency. Stir cabbage into mash. Season to taste with salt and pepper.
Tip:Rutabaga takes longer to cook than potatoes, so cut rutabaga into small cubes.
Nutritional Information:
1 Serving
PROTEIN: 5 grams
FAT: 4 grams
CARBOHYDRATE: 30 grams
CALORIES: 169
FIBRE: 4 grams
SODIUM: 120 mg
