Modern and quick turnip stew

Ingredients for 4 servings:

• 400 g swede(s), cleaned and cut into 1 cm cubes
• 200 g celeriac, cleaned and cut into 1 cm cubes
• 100 g carrot(s), cleaned and cut into 1/2 cm thick slices
• 2 medium-sized onions, roughly diced
• 150 g chorizo ​​in one piece, cut into 1/2 cm thick slices
• 1 m.-sized potato(s), floury, raw and peeled
• 1 tbsp rapeseed oil
• 4 tbsp dry sherry
• ½ tsp brown sugar
• 800 ml vegetable broth, clear
• 1 tsp savory, chopped (fresh or dried)
• e.g. sea salt and pepper
• ½ bunch fresh flat parsley, medium-finely chopped with the stems
• 2 tbsp butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Light and spicy version of the classic from Fiefhusen (with interesting variations)

First, prepare the vegetables and chorizo ​​salami according to the ingredients list. Heat the rapeseed oil and butter in a sufficiently large saucepan to 3/4 heat. Add the swede, celery, carrot, chorizo, and onion with the sugar and sauté until the vegetables are lightly caramelized and a light sediment forms. Stir occasionally. Deglaze with the sherry and briefly evaporate the alcohol. Add the vegetable stock, savory, and half of the chopped parsley stalks, and grate the potato into the stew using a vegetable grater. Cover and simmer gently for 15 to 20 minutes. The cooking time also depends on your personal preference for how crunchy you like your vegetables. Feel free to test after 15 minutes and simmer for a longer time if necessary. Personally, 15 minutes is enough for me. Season with salt and pepper. Finally, serve in soup dishes and sprinkle with the parsley. I serve it with a nice piece of crusty black bread. Either with just butter or with cracklings, herb quark or cream cheese, depending on the guests’ taste. Tip 1: ALWAYS use the stalks when adding parsley. They are more aromatic than the leaves and add a nice bite. Tip 2: The stew can be varied depending on the vegetables available. For example, simply swap the carrot for beetroot or pumpkin, or use lovage or horseradish instead of savory. It’s all delicious. Tip 3: Use smoked eel instead of chorizo. Turn the soup into a smoky, rustic eel soup. Don’t fry or boil the eel with the dish, just add it just before serving so that it absorbs some of the heat and gives off more flavor.