Beetroot puree

Ingredients for 6 servings:

• 1 m.-large turnip(s)
• 8 m.-sized potatoes
• 4 carrots
• 1 apple
• 1 onion(s)
• 1 kg smoked pork (carbonade or neck)
• 6 sausages (e.g. cooked sausages, cabbage sausages or Cabanossi)
• 2 tbsp vegetable broth
• pepper
• n. B. water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the turnip, potatoes, carrots, apple, and onion and cut into fairly small cubes. Pour the diced vegetables into a large pot, sprinkle with the vegetable stock, and season generously with pepper. Stir everything well, then add the meat (just the meat, not the sausages) and add water as needed (until the vegetables are covered). Let everything simmer for about 1-1.5 hours. About 20 minutes before the end, add the sausages and reduce the heat. Then remove the meat and sausages. Mash the ingredients in the pot until you have either a puree or a few pieces are still visible—it all depends on your taste. Arrange on plates, divide the meat and sausages, and serve hot. I always cook it this way because it doesn’t taste so much like turnips and is rather sweet, which children also like. If you prefer a stronger dish, use fewer carrots and omit the apple.