Carrot Stew À La Omi Is My Childhood Memory

1. It is my childhood memory and if she were still living my – OMI – she could see that it was and still is important to me. Unfortunately, she was dead a long time ago. She was a small, petite woman with white hair, a lot of energy and unspeakable love within herself – which she passed on to me. As a child, I couldn’t get enough of that. It was exactly the same with the carrot stew ..
2. Time with bratwurst, time with meatballs. I loved it with meatballs. Nobody knew that as well as she did. Whenever I wanted the stew, it was cooked for me. I then sat at her kitchen table and watched with wide eyes what she was doing. There was also always a small nibble of carrots for me. Gitte – that’s what she always called me, it’s good for your eyes – and I believed her. Whether that’s true with the good eyes – well, I’m not so sure about that. I couldn’t write this story without glasses. To the credit of my grandmother, however, I have to say that she never said how long the carrots would last. I loved eating vegetables thanks to my grandma.
3. I now have this carrot stew on to my children as a traditional recipe. It was wonderful to experience that they always found it nice – when I said as their mom – we will make carrot stew. That shine in her eyes is still the greatest praise that I can receive to this day. This is what happier parents radiate when they sit at the table with their children and chat about their childhood. The rather large pot of carrot stew teaches itself spoon by spoon.

Preparation: carrot stew

1. Dice the onion and bacon and fry briefly vigorously in a pan (brushed with butter and rubbed with garlic). Peel and dice the carrots and potatoes and sauté briefly in a saucepan (filled with melted butter covered on the bottom).
2. Now fill with the vegetable stock so that everything is well covered. Add salt and pepper. Now also add the fried onions and bacon with the butter to the carrots. Let it simmer for about 20 minutes. The cooked stew is either served in a rather coarse version, or brought into a connected unit by a pounder.
3. As a meat accompaniment to this rustic shape, I take, for example, Mettenden and steamed pork belly with real spicy lion mustard. Or freshly fried meatballs too.
4. Pictures 1-7 are Granny`s carrot stew, so all home-style cooking. >>>>>>>>>>>>> Picture 8 is today’s presentation of carrot stew

Bon appetit and culinary greetings your Biggi ♥