Turnip stew

Ingredients for 5 servings:

• 500 g minced meat, mixed
• 3 large turnips (turnips) 300 g – 400 g each
• 2 carrots
• 3 m.-sized potatoes, waxy
• 2 onions
• 2 cloves garlic
• 1 tbsp tomato paste
• 1 ½ liters chicken broth or vegetable broth
• 200 g processed cheese with herbs
• ½ tsp caraway seeds
• 1 tsp marjoram, dried
• 1 tbsp paprika powder, sweet
• 1 bay leaf
• nutmeg
• 1 pinch(s) of sugar
• Salt
• Pepper from the mill
• possibly parsley, chopped

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Stew of turnips – also known as Teltower Rübchen

Peel and dice the vegetables. Peel and chop the onions and garlic. Heat the oil in a large pot and fry the minced meat. As soon as it starts to brown, add the onions and continue frying until the minced meat is almost brown. Now add the garlic, tomato paste, potatoes, and carrots. Sweat briefly and deglaze with the stock. Add the bay leaf, caraway seeds, marjoram, and nutmeg. Bring to a boil and simmer on low heat for about 10 minutes. Now add the turnips and cook for another 10 minutes until al dente – by then the carrots and potatoes should also be soft. Add the paprika, sugar, and processed cheese and stir frequently to dissolve. Season with salt and pepper and serve sprinkled with parsley, if desired.