Three kinds of beet stew with knuckle

Name: Three kinds of beet stew with knuckle
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Carrots; 400 g Parsnip; 400 g Turnip; 2 Onions; 2 TABLESPOONS Oil; 1–2 Bay leaves; 1,25 l Vegetable broth; 1 (approx. 900 g) ready-cooked knuckle of pork; 8 Stem(s) Parsley; 7-10 Tbsp Mustard

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Carrots
400 g Parsnip
400 g Turnip
2 Onions
2 TABLESPOONS Oil
1–2 Bay leaves
1,25 l Vegetable broth
1 (approx. 900 g) ready-cooked knuckle of pork
8 Stem(s) Parsley
7-10 Tbsp Mustard

Directions

1
Peel, clean, wash and chop the carrots, parsnip and rutabaga. Peel and chop the onions. Heat the oil in a wide saucepan. Fry vegetables, onions and bay leaf for 2-3 minutes.
2
Add the stock and simmer gently for 15-20 minutes. Carefully remove fat and bones from the knuckles. Cut meat into pieces and add to the soup about 5 minutes before the end of the cooking time. Wash parsley and dab dry.
3
Set aside 4 stems for garnishing. Remove the rest of the leaves and chop finely. Arrange the soup in deep plates and sprinkle with parsley. Garnish with 1 parsley stalk each. Serve with mustard.