Boiled New England Dinner Recipe
Boiled New England Dinner Recipe photo by Taste of Home

Boiled New England Dinner Recipe

Publisher Photo
This has been a popular dinner among our family for a long time. When we moved to California in 1960, I'd make it often to remind us of New England. We're back home now and continue to enjoy this scrumptious dish. —Natalie Cook, Scarborough, Maine
TOTAL TIME: Prep: 10 min. Cook: 2 hours
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. Cook: 2 hours
MAKES: 8-10 servings

Ingredients

  • 1 smoked boneless pork shoulder butt roast (2 to 2-1/2 pounds)
  • 1 pound fresh carrots, sliced lengthwise and halved
  • 8 medium red potatoes. peeled and halved
  • 2 medium onions, cut into quarters
  • 1 large head cabbage, cut into quarters
  • 1 large turnip, peeled and cut into quarters
  • 1 large rutabaga, peeled, halved and sliced

Nutritional Facts

1 serving equals 350 calories, 17 g fat (6 g saturated fat), 52 mg cholesterol, 1,120 mg sodium, 36 g carbohydrate, 9 g fiber, 17 g protein.

Directions

  1. Place pork roast in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
  2. Add the remaining ingredients; return to a boil. Reduce the heat. Cover and simmer for 1 hour or until the vegetables are tender; drain. Yield: 8-10 servings.
Originally published as New England Boiled Dinner in Country February/March 2002, p51

Nutritional Facts

1 serving equals 350 calories, 17 g fat (6 g saturated fat), 52 mg cholesterol, 1,120 mg sodium, 36 g carbohydrate, 9 g fiber, 17 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Boiled New England Dinner

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Mar. 5, 2013

"I'm a student of the "KISS" method of cooking so I didn't add any spices. The picinic pork was salty enough and this let the true flavors of the veggies come through. If you would like it less salty I recommend you boil the ham/pork for about ten min. rapid boil then change the water, as this will render out much of the salt."

MY REVIEW
Reviewed Mar. 6, 2012

"This is a very simple dish with LOTS of flavor just as it is. I've seen many versions that add a lot of seasoning but I don't add anything to it. Many would think it comes out bland but it really doesn't because the smoked pork has a deep salty flavor and the vegetables are tasty as they are. Being from New Hampshire, a version just as simple as this one has been a staple in our home for generations - so much so that I remember my great grandmother making it for Sunday Dinner when I was a child. Tried and true - a GREAT one pot meal you won't regret making on a cold night :)"

MY REVIEW
Reviewed Mar. 5, 2012

"Good taste!! So my family loved that!Susan"

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