Pichelsteiner according to Sabine's style

Ingredients for 4 servings:

• 500 g turkey meat, e.g. thigh or turkey breast
• 1 garlic clove(s)
• 1 small leek(s)
• 100 g celery
• 100 g parsley root(s)
• 1 m.-sized onion(s)
• 2 m.-sized carrot(s)
• 200 g Brussels sprouts
• 400 g potatoes
• 50 g peas, as desired
• 1 tsp caraway seeds
• 1 leaf lovage, large, chopped
• 1 tbsp parsley, chopped
• pepper
• Salt
• 2 tbsp vegetable oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 55 minutes

A light version with turkey and Brussels sprouts

Cut the meat into 4 cm cubes. Cut the potatoes into slightly smaller cubes, slice the carrots and leek, and dice the celery, onion, and parsley root into small cubes. Brown the meat in a large pot with the chopped garlic clove in the vegetable oil, then remove from the pot. Brown the finely chopped soup vegetables. Alternate layers of potato cubes, meat, Brussels sprouts, and soup vegetables in the large casserole dish or Roman pot and pour in water. Season each layer with salt, pepper, caraway, and lovage. Finish with a layer of turkey. Simmer the stew over low heat for about 30 to 45 minutes without stirring. Place the Roman pot in a cold oven and cook at 200°C for about 90 minutes. Add the peas for the last 10 minutes. Stir to break down the Brussels sprouts and bind the potatoes slightly. Season with pepper and serve.