turnip stew with pork cheek

Name: turnip stew with pork cheek
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 Rutabaga (1-1,2 kg); 250 g Carrots; 500 g Potatoes (mainly waxy); 2 medium-sized onions; 1-2 TABLESPOONS Oil; 1 smoked pork cheek (500-600 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pack of Nuremberg grilled sausages (10 pieces, 200 g); 1/2 bunch Parsley; 30 g Butter

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 Rutabaga (1-1,2 kg)
250 g Carrots
500 g Potatoes (mainly waxy)
2 medium-sized onions
1-2 TABLESPOONS Oil
1 smoked pork cheek (500-600 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pack of Nuremberg grilled sausages (10 pieces, 200 g)
1/2 bunch Parsley
30 g Butter

Directions

1
Peel and wash rutabaga, carrots and potatoes. Dice rutabaga and potatoes, cut carrots into slices. Peel and chop onions. Heat oil in a large pot and fry half of the onions in it.
2
Add pork cheek and vegetables and season with salt and pepper. Add 3/4 - 1 litre of water, bring to the boil, cover and cook for about 1 hour. Remove pork cheek, place in the fat pan of the oven and roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes.
3
Drain the fat and set aside. Cut pork cheek into thin slices and put the slices back into the fat pan side by side. Brown under the preheated grill for 8-10 minutes until crispy, turning once.
4
Heat 2-3 tablespoons of the drained fat in a pan and fry the Nuremberg sausages in it. Remove and keep warm. Heat another 2-3 tablespoons of the fat in the pan and fry the remaining onions in it until golden brown.
5
Wash parsley, shake dry and chop. Heat turnip stew again and add butter. Use a potato masher to mash the potatoes until only a part of them remains chunky. Season to taste with salt and pepper.
6
Arrange turnip stew with grilled pork cheek and Nuremberg sausages in deep plates. Spread browned onions on top and sprinkle with parsley.