John Myers
Eifel Carrot Pot …
The perfect eifel carrot pot … recipe with a picture and simple step-by-step instructions.
- 1000 g Carrots
- 600 g Potatoes
- 1 Parsley root
- 2 Onions
- 1 Solo garlic
- 30 g Butter
- 2 tablespoon Vegetable oil
- 500 ml Vegetable broth
- 2 Mettenden
- 250 g Pork belly
- 250 g Pepper from the grinder
- 250 g Parsley
- Peel the carrots, potatoes and parsley root and cut into large pieces, peel and roughly dice the onions, and chop the peeled garlic very finely.
- Heat the butter with the oil in a large saucepan, add the prepared ingredients and sauté for about 5 minutes.
- Pour in the broth, add the meatballs with the bacon and cook the carrot pot covered for about 40 minutes over a mild heat.
- Remove the sausage and meat and cut into small pieces, coarsely pound through the stew 2 to 3 times with a potato masher, add the sausage and meat again, season with pepper and serve sprinkled with shredded parsley. Good Appetite!!
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