Carrot and Turnip Stew

Clean the vegetables, cut everything very small. The turnip should not be larger than 1 cm. Chop the onions very finely. Separate the bacon from the rind, do not discard it! It contains most of the toasted aromas and can be disposed of after cooking. Cut the beef ends into slices of about 5mm.

Sear the pork belly in the oil until it starts to brown. Fry the rind with it. Add onions and sauté until translucent. Then add the carrots, mix well and cook for 5 minutes. (Serves to close the beta-carotene in the plant matrix, makes a great color) Add potatoes and turnip, fill up with water until everything is covered. Bring to the boil, add the stock, salt and pepper. Can be very hot, the vegetables absorb a lot of flavor.

After about 1 hour of cooking, add the meatloaf and cook for another 30 minutes. Taste again, if you like, you can now add (fresh) herbs, I like oregano, chervil or just parsley. The stew tastes best on the second day. (The essential oils and aromas have time to diffuse into the vegetables). Enjoy your meal!