Turnip stew with poached eggs

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
4 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 125 g streaky smoked bacon
  • 1 Onion
  • 400 g Carrots
  • 600 g baby potatoes
  • 1 (approx. 1.2 kg) rutabaga
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp ground caraway
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 l Vegetable broth (instant)
  • 3 TABLESPOONS White wine vinegar
  • 4 Eggs (size M)
  • 1 collar Parsley

Directions

  1. 1

    Finely dice the bacon. Peel and finely dice the onion. Peel carrots, potatoes and turnip. Halve potatoes. Halve carrots lengthwise and cut them diagonally into pieces.

  2. 2

    Dice turnip. Heat oil in a wide pot. Leave the bacon in it until crispy. Add vegetables and onion and sauté. Season with caraway seeds, salt and pepper. Deglaze with broth and simmer covered for 15-20 minutes. In the meantime fill a wide pot about 10 cm high with water, add vinegar and bring to the boil. Beat the eggs one after the other in a ladle and let them slide carefully into the vinegar-water. Leave to stand for 5 minutes and in the meantime carefully turn the eggs with the help of 2 forks. Wash parsley and shake dry.

  3. 3

    In the meantime fill a wide pot about 10 cm high with water, add vinegar and bring to the boil. Beat the eggs one after the other in a ladle and let them slide carefully into the vinegar-water. Leave to stand for 5 minutes and in the meantime carefully turn the eggs with the help of 2 forks. Wash parsley and shake dry. Pluck the leaves from the stalks, except for a few for garnishing, and chop finely. Sprinkle parsley into the stew. Arrange the stew with poached eggs and garnish with the rest of the parsley

Nutrition Facts

KCAL
570 kcal
CARBS
45 g
FATS
33 g
PROTEINS
17 g