Cooked Pork Shoulder with Turnip Tops

Leave the ham to soak in cold water for two days. Place in a pan with water and simmer for 3 hours. Remove and set aside. Cut and wash the turnip tops. In the cooking water used for the ham, place the lard and cook the turnip tops, chorizos and finally the potatoes, making sure they do not break up.

Preparation: Escuela Superior de Hostelería y Turismo de Madrid

Arrange the ham with the turnip tops, chorizos and potatoes on a large serving-dish.

Nutritional Facts

Energy (kcal): 2,449
Energy (kJ): 10,247
Protein (g): 137
Fat (g): 192.5
Carbohydrates (g): 45
Thiamine(mg): 3.8
Iron (mg): 3
Vitamin C (mg): 79.4

Information provided by: The Spanish Nutrition Foundation (FEN)