Beetroot pot with Mettenden

Ingredients for 4 servings:

• 700 g swede(s)
• 800 g potatoes
• 500 g celeriac
• 4 carrots
• 2 onions
• 3 tbsp oil
• 100g bacon
• 1,250 ml vegetable stock
• Pepper from the mill
• 5 Mettwurst sausages (Mettenden)
• 6 sprigs marjoram

Instructions

Working time approx. 1 hour; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 35 minutes

very simple and delicious stew for every season

Peel, wash, and slice the turnips, potatoes, celery, and carrots. Peel and dice the onions. Heat 1 tablespoon of oil in a large pot and fry the bacon. Remove and drain. Sauté the onions in the hot bacon fat. Add the prepared vegetables and sauté. Deglaze with the broth, bring to a boil, and season with pepper. Pierce the Mettenden sausages several times, add them, and simmer covered for about 30 minutes. Pick and chop the marjoram leaves (reserve a few for garnish). Remove the Mettenden sausages and slice them. Return them to the vegetables with the chopped marjoram and season. Turn off the heat and let stand for another 5 minutes. Serve the turnip stew and garnish with the bacon and the remaining marjoram. Serve with a cool “Blonde” beer and pretzels.