Turnip stew

Name: Turnip stew
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 small rutabaga (approx. 800 g); 2 medium onion; 7-10 Tbsp n; 200 g released Kasseler -cutlet; 1 TABLESPOON Oil; 1 l Vegetable broth (instant); 2 Bay leaves; 2 medium-sized carrots (à approx. 100 g); 4 medium sized potatoes (à approx. 100 g); 1 Leek (leek; approx. 200 g); 1/2 bunch Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 3 TABLESPOONS Vinegar

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 small rutabaga (approx. 800 g)
2 medium onion
7-10 Tbsp n
200 g released Kasseler -cutlet
1 TABLESPOON Oil
1 l Vegetable broth (instant)
2 Bay leaves
2 medium-sized carrots (à approx. 100 g)
4 medium sized potatoes (à approx. 100 g)
1 Leek (leek; approx. 200 g)
1/2 bunch Parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
3 TABLESPOONS Vinegar

Directions

1
Peel the rutabaga and cut into large cubes. Peel and finely dice the onions. Cut the smoked pork loin into large cubes. Heat the oil in a pot and sauté the onions. Add the smoked pork loin and fry briefly.
2
Add turnip and fill up with the stock. Add bay leaf. Simmer for about 30 minutes. In the meantime clean, peel and slice the carrots finely. Peel and wash the potatoes and cut them into large cubes. Add the carrots and potatoes about 10 minutes before the end of the cooking time. Clean, wash and cut leek into coarse rings. Add leek for the last approx. 5 minutes. Wash parsley, dab dry, pluck leaves from stems and cut into fine strips.
3
Add the carrots and potatoes about 10 minutes before the end of the cooking time. Clean, wash and cut leek into coarse rings. Add leek for the last approx. 5 minutes. Wash parsley, dab dry, pluck leaves from stems and cut into fine strips. Season stew with salt, pepper, nutmeg and vinegar. Sprinkle with some parsley and serve the rest separately