in Germany

Carrot and potato stew with Mettenden

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Ingredients for 3 servings:

  • 750 g carrot(s)
  • 750 g potatoes
  • 25 g butter
  • 1 onion(s), red
  • 60 g bacon cubes
  • 600 ml broth
  • 1 pinch(s) of sugar
  • salt and pepper
  • 3 Mettenden

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Peel the carrots and potatoes and cut into roughly equal-sized pieces. Melt the butter in a saucepan and fry the finely chopped onions and bacon. Add the carrots and potatoes and roast briefly. Season and deglaze with the broth. Place the Mettenden on top and simmer for about 30 minutes. Place the Mettenden on plates, lightly press the carrot and potato mixture down with a potato masher, and serve with the Mettenden.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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