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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot, boil hocks and all all spices. | 2. Boil till all the meat is easily taken off the bones. | 3. Remove all meat and eliminate the fat and whatever you dont want to eat from the hocks, this should take 1 to 1 and a half hours. | 4. Discard bones and unwanted matter. | 5. Set aside. | 6. Stain liquid and hold till later. | 7. In a fry pan, brown dry flour till it starts smelling great and turns lightly beige (dont let the flour burn) Add liquid to flour stirring constantly till you get a good constistency. Your call. | 8. Pour everything in your large pot and cook till your potatoes are done adding more spices or water for your taste. | 9. If anything it makes for great glue in the morning. Joking aside its a great winters rib sticking meal. Try it its delicious. MERCI. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork hock	6			6402.2545	0.0	715.48	394.6185
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
clove	1/4	teaspoon		1.4385	0.344	0.0313	0.0682
flour	1	cup		578.28	126.6054	9.401	2.2436
red potato	4			1270.0601	288.4851	34.2916	2.5401

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.