it seems that spring is still battling winter this year, I’ll give ya’ll one last recipe to keep you warm.

6~8 servings

• 1 big pork knuckle (1.8 Kg)
• 1 Kg rutabagas
• 1 Kg parsnips
• 1 onion
• 1 clove
• 3 laurel leaves
• 75cl amber ale

debone and skin  the knuckle and cut meat into coarse pieces (30~35g apiece) leaving some of the fat on

marinate meat pieces in beer for 24 hours.

peel and cut vegetables.

pour marinade and meat into cast iron cooking pot and bring to a boil 1 minute to remove muck from the meat.

skim or otherwise filter broth.

add vegetables and condiment plus salt and pepper

slow boil for 3 hours heat just below a simmer.

serve in soup plate with a little liquid