Swede stew with goose legs

Ingredients for 6 servings:

• 1 turnip(s), approx. 1 kg or more
• 500 g pork belly, cured
• 2 goose legs or goose breast, frozen
• 1 ½ liters of water
• 1 bunch of marjoram, fresh or dried if necessary
• 2 tbsp chicken broth or meat broth
• 1 tsp salt
• 1 tsp black pepper, freshly ground
• 700 g potatoes

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 55 minutes

First, simmer the pork belly and frozen goose legs covered in 1.5 liters of water for about 20 minutes. Peel and dice the swede. Then add the diced swede, half of the marjoram, and the granulated stock. Cover and simmer over low heat for 40 minutes. When the swedes are tender, remove the meat, remove the bones and fat, and return it to the pot in cubes the same size as the swedes. The goose breast requires less work than the legs. Meanwhile, boil the potato cubes in salted water until tender, release the steam, and add them to the swede stew with the meat just before serving. Finally, add the remaining marjoram. Fresh marjoram has an incomparably fine flavor. Season with salt and black pepper. Delicious even the next day.