Beet stew

Name: Beet stew
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 250 g Potatoes; 500 g Parsnips; 300 g Carrots; 2 Parsley roots; 750 g Turnip; 1 Onion; 600 g detached pork chop; 6-7 TABLESPOONS Oil; 2 Bay leaves; 1 1/4 l Vegetable broth (instant); 1 collar Parsley; 7-10 Tbsp Chilli powder; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

250 g Potatoes
500 g Parsnips
300 g Carrots
2 Parsley roots
750 g Turnip
1 Onion
600 g detached pork chop
6-7 TABLESPOONS Oil
2 Bay leaves
1 1/4 l Vegetable broth (instant)
1 collar Parsley
7-10 Tbsp Chilli powder
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel, wash and dice potatoes, parsnips, carrots, parsley roots and rutabaga. Peel and finely dice the onion. Rinse the cured pork loin, dab dry and cut into cubes. Heat 2 tablespoons of oil in a saucepan. Brown the meat all around and take it out. Sauté the potatoes and vegetables in the frying fat, add the bay leaf. Add stock, bring to the boil and cook for about 25 minutes.
2
Wash the parsley. Put 4-5 tablespoons of oil, 2 tablespoons of water and parsley in a mixer and puree. Season to taste with chilli, salt and pepper. Mash vegetables and potatoes coarsely. Add the smoked pork loin and warm it up. Season again and arrange on plates with the pesto
3
With 6 people: