Root vegetable stew with Kasseler

Name: Root vegetable stew with Kasseler
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Kasselerkotelett with bone; 4 Stem(s) fresh thyme (alternatively 2 tsp dried thyme); 2 medium-sized onions; 2 Bay leaves; 400 g Carrots; 300 g Parsnips; 300 g Parsley roots; 1-2 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Kasselerkotelett with bone
4 Stem(s) fresh thyme (alternatively 2 tsp dried thyme)
2 medium-sized onions
2 Bay leaves
400 g Carrots
300 g Parsnips
300 g Parsley roots
1-2 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the cured pork and put it in a large pot with about 1 1/2 litres of cold water. Wash the thyme. Peel onions and cut them roughly into pieces. Add onions, bay leaves and 2 stems of thyme to the smoked pork loin. Bring to the boil, cover and simmer at low to medium heat for about 45 minutes
2
Peel, wash and chop carrots, parsnips and parsley roots. Add the turnips to the cured pork after about 30 minutes. Pluck the leaves from the remaining thyme
3
Remove the cured pork, laurel and thyme stalks from the pot. Leave the cured pork to cool slightly. In the meantime, remove about half of the beets from the pot. Puree the rest of the soup. Remove the meat from the bone, chop it into small pieces and put it back into the pot with the thyme and the removed vegetables. Stir butter into the stew, let it simmer again for about 5 minutes. Season to taste with salt and pepper