Carrot stew

Ingredients for 6 servings:

• 1 kg pork neck, lean, cured
• 1 kg carrot(s)
• 2 small kohlrabi
• liters of water
• 1 ½ tbsp vegetable broth, instant
• 1 ½ tbsp wheat flour, for thickening
• 1 ½ tbsp, heaped fat (butter or margarine), for thickening
• 1 tbsp, heaped butter
• 1 tbsp herbs (8-herb mixture), frozen
• 1 tbsp parsley, freshly chopped
• 1 pinch of white pepper
• 1 tbsp sugar, n. B.
• 1 pinch(s) of salt, n. B.

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

Low carb suitable

Briefly rinse the cured pork neck and place it in a large pot (4-6 liters). Then fill with enough water to just cover the meat. Add the vegetable stock and bring everything to a boil. Simmer the meat with the lid on over low heat for about an hour. In the meantime, trim the carrots and kohlrabi and cut them into small, thin pieces or slices. After the hour has passed, remove the meat from the stock, let it cool slightly, and then cut it into small pieces, about the size of sugar cubes. The meat may still seem a little raw on the inside, but it will continue to cook with the carrots. Now return the carrots and kohlrabi to the stock with the meat, add pepper and butter, and cook for another 30 minutes, until the vegetables are tender. Melt the fat in a separate small pot, add the flour, and stir until smooth. Immediately remove the pot from the heat to prevent the roux from turning dark. Now add three to four ladles of broth from the stew to the roux and stir. Once there are no more lumps and everything is well blended, pour the mixture back into the stew and stir well again. Bring everything back to a boil so the roux can expand and the dish thickens slightly. Finally, stir in the frozen herbs and/or fresh, chopped parsley.