Ingredients with Measurements:
- 4 pig's trotters (crubeens)
- 2 onions, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon black peppercorns
- 4 cups water
- 2 pounds parsnips, peeled and chopped
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Potato masher or immersion blender
Step-by-Step Instructions:
1. Rinse the pig's trotters under cold water and pat dry with paper towels.
2. In a large pot, combine the pig's trotters, onions, carrots, celery, garlic, bay leaves, black peppercorns, and water.
3. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for 2-3 hours, or until the meat is tender and falling off the bone.
4. Remove the pig's trotters from the pot and let them cool slightly. Discard the bones and chop the meat into small pieces.
5. Strain the cooking liquid through a fine-mesh sieve and discard the solids. Return the liquid to the pot and keep it warm over low heat.
6. In a separate pot, cook the parsnips in boiling salted water until tender, about 15-20 minutes.
7. Drain the parsnips and return them to the pot. Add the heavy cream and butter and mash the parsnips until smooth. Season with salt and pepper to taste.
8. Serve the chopped pig's trotters on top of the parsnip mash, drizzled with some of the cooking liquid.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours for the pig's trotters, 20 minutes for the parsnips
Temperature:
Simmer over low heat for the pig's trotters, boiling for the parsnips
Serving size:
4 servings
Nutritional information:
Calories per serving: 580
Fat: 38g
Carbohydrates: 43g
Protein: 18g
Sodium: 280mg
Sugar: 12g
Substitutions for ingredients:
- You can use chicken or beef broth instead of water for a richer flavor.
- You can use turnips or rutabagas instead of parsnips.
- You can use half-and-half or milk instead of heavy cream.
Variations:
- You can add chopped fresh herbs, such as parsley or thyme, to the parsnip mash for extra flavor.
- You can add diced cooked bacon or ham to the chopped pig's trotters for a meatier dish.
- You can serve the pig's trotters and parsnip mash separately, if desired.
Tips and Tricks:
- To make the pig's trotters easier to chop, you can remove the skin and fat before cooking.
- You can make the pig's trotters ahead of time and refrigerate them in the cooking liquid until ready to use.
- You can use an immersion blender to puree the parsnip mash for a smoother texture.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the leftovers in the microwave or on the stovetop, adding a little water or broth to thin out the parsnip mash if necessary.
Presentation Ideas:
Serve the crubeens and parsnip mash in a deep bowl, garnished with chopped fresh herbs and a drizzle of olive oil.
Garnishes:
Chopped fresh herbs, olive oil, grated Parmesan cheese
Pairings:
A crisp green salad or roasted vegetables would be a great side dish.
Suggested Side Dishes:
Green salad, roasted Brussels sprouts, sautéed spinach
Troubleshooting Advice:
- If the pig's trotters are tough or chewy, they may need to cook longer.
- If the parsnip mash is too thick, you can add more cream or butter to thin it out.
Food Safety Advice:
- Make sure to cook the pig's trotters to an internal temperature of 165°F to ensure they are safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food History:
Crubeens are a traditional Irish dish made from pig's trotters, which were once a cheap and plentiful source of protein. Parsnips were also a staple in Irish cuisine, especially during the winter months when fresh vegetables were scarce.
Flavor Profiles:
This dish is savory and rich, with a meaty flavor from the pig's trotters and a sweet and nutty flavor from the parsnips.
Serving Suggestions:
This dish is hearty and filling, perfect for a cold winter's night. Serve it with a pint of Guinness for an authentic Irish meal.
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Region: Irish
Taste: Savory, Earthy, Rich, Comforting