Winter stew with Kasseler

Name: Winter stew with Kasseler
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Kasseler (in the piece, on bone); 1 Onion; 2 (approx. 575 g) Leek sticks (leek); 300 g Celeriac; 3 (approx. 300 g) Parsnips; 2 TABLESPOONS Oil; 2–3 Bay leaves; 1 TABLESPOON freeze-dried marjoram; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1,5 l Vegetable broth; 7-10 Tbsp Marjoram

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Kasseler (in the piece, on bone)
1 Onion
2 (approx. 575 g) Leek sticks (leek)
300 g Celeriac
3 (approx. 300 g) Parsnips
2 TABLESPOONS Oil
2–3 Bay leaves
1 TABLESPOON freeze-dried marjoram
7-10 Tbsp Salt
7-10 Tbsp Pepper
1,5 l Vegetable broth
7-10 Tbsp Marjoram

Directions

1
Wash cured pork, cut from the bone, cut the meat into cubes of approx. 1-1.5 cm. Peel and finely dice the onion. Clean and wash the leek and cut into diagonal rings. Celery clean, wash, peel and finely dice.
2
Peel the parsnips, wash them, halve them lengthwise depending on their size and cut into diagonal slices.
3
Heat the oil in a wide saucepan, add the meat and fry until slightly brown, turning. Add onion, leek, parsnips and celery and fry briefly. Add bay leaf and marjoram, season with salt and pepper.
4
Add bones, deglaze with stock, cover and cook for 12-15 minutes, season with salt and pepper. Remove the bones from the stew and let them drip off a little. Arrange the stew, garnished with marjoram, in deep plates.