Carrot and savoy stew

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Bring the bay, juniper and peppercorns to the boil with 1 litre of water. Wash and add the meat, cover and cook for about 1 hour. Peel and wash potatoes and carrots. Cut carrots into thick slices, cut potatoes in half. Clean, wash and slice the savoy cabbage.

2. 2

   Add potatoes and vegetables to the meat about 20 minutes before the end of the cooking time. Remove the meat, let it cool down a little, remove from the bone and cut into slices. Season stew with salt and pepper. Arrange carrot-host stew with the meat in a bowl and garnish with parsley and bay leaves

3. 3

   Dishes: V & B

Nutrition Facts

KCAL
360 kcal

CARBS
19 g

FATS
10 g

PROTEINS
47 g