Grandma Margot's turnip stew

Ingredients for 4 servings:

• 400 g swede(s)
• 500 g carrot(s)
• 250 g pork belly or 1 pkt. Knorr Vegetable Bouillon and Knorr Clear Delicatessen Broth (both to taste)
• 1 large onion(s)
• ½ tbsp marjoram, shredded
• e.g. salt and pepper
• some sugar
• 300 g potatoes
• 200 g butter or more
• 3 tbsp flour

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

very tasty – just try it

Cook the belly pork and the onion for about 1/2 hour. Peel the turnips generously, cut into small slices, and blanch them in boiling water. Peel and wash the carrots, and cut them into sticks or slices. Drain the water from the turnips and add the turnips and carrots to the meat (or broth/bouillon). Peel and wash the potatoes, then slice them. Add the slices to the turnips and carrots. Add the salt, pepper, marjoram, and sugar, then season the stew to taste. When everything is cooked, remove the meat and onion from the soup. Make a roux from the butter and flour. Add the roux to the soup and mix well. Bring the soup back to a boil and season again. As is well known, the dish tastes twice as good when reheated.