Turnip stew with pig's feet

Ingredients for 6 servings:

• 1 turnip(s)
• 1 small savoy cabbage
• 2 onions
• ½ celery root
• 6 potatoes
• 3 carrots
• 4 pig’s feet, halved, cleaned
• 1 bay leaf
• 3 allspice berries
• 1 juniper berry(s)
• 1 liter of broth
• 5 tbsp salt
• 1 tsp peppercorns
• 1 tbsp oil

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 15 hours 30 minutes

after Grandma Anneliese

It’s best to pre-order the pig’s feet from the butcher, have them cleaned and cut up once so they fit better in the pot. Wash the feet and pat dry, rub them with plenty of salt, and let them steep in the refrigerator overnight. The next day, bring a large pot of water to a boil. Roughly chop 1 onion and add it to the pot with the juniper berries, bay leaf, peppercorns, and the feet. Simmer for 2 hours. Finely dice the other onion and fry it in a large pot with a little oil until translucent. Peel the turnip, potatoes, celery, and carrots, cut them into roughly equal-sized cubes, and add them to the pot. Sauté briefly, then pour in 1 liter of stock. Simmer gently. Finely chop the savoy cabbage, wash it, and add it to the pot. Mix everything well and simmer over medium heat for about 30 minutes. Season with salt and pepper. After the cooking time, drain the feet and add them to the stew. Cover and simmer for another 30 minutes over low heat. This is a very old recipe from my grandmother; back then, everything from the animal was used. My family really enjoys it, and everyone gets together when it’s served again. The stew tastes even better on the second or third day; Grandma would puree the vegetables and sprinkle buttered bread cubes over it.