ReceptnaptárSteckrübeneintopf (swede stew with smoked sausage and potatoes)
Steckrübeneintopf is a classic of the northern and eastern German winter kitchen: a hearty stew of slightly sweet swede with smoked meat. Since the "turnip winter" of 1916-17 many have seen it as a dish of hard times, but today it is fashionable again. Warm, filling and cheap.
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Method
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- Cook the onion in the oil until translucent.
- Add the swede, carrots and potatoes and cook for 3-4 minutes.
- Pour in the broth, add the bay leaf and the smoked meat, and bring to a boil.
- Simmer, covered, over low heat for 30-35 minutes until the vegetables are tender.
- Take out the meat, slice it and return it to the pot.
- Season with salt, pepper and marjoram and sprinkle with parsley.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Swede skin is thick, so peel it thoroughly.
- Because swede is sweet, a little vinegar or lemon juice balances it.
- It tastes even better the next day.
Frequently asked questions
What is swede?
A root vegetable of the cabbage family, somewhere between a carrot and kohlrabi; it is less well known in Hungary and can be replaced with kohlrabi or parsnip.
Can I make it without meat?
Yes, it is also tasty with smoked paprika and a little fat.
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