Grumbiere, Riewe and Blutworscht

Ingredients for 2 servings:

• 500 g potatoes
• 500 g beet(s), e.g. B. Navettes
• 1 ring/s black pudding, homemade
• e.g. salt and pepper
• n. B. Nutmeg
• e.g. parsley, finely chopped
• e.g. margarine or butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel equal amounts of potatoes and turnips, slice them, and boil them in salted water. Cook for about 20 minutes. When they are soft, drain the water. Mash the potatoes and turnips until smooth. Add a little margarine or butter. Season to taste with pepper, salt, and nutmeg, if desired, and garnish with finely chopped parsley. Cut the black pudding into approximately 10 cm pieces and fry in a pan. Tip: If you want a more intense turnip flavor, you can use 2/3 turnips and 1/3 potatoes, or use a stronger-tasting turnip variety. In the past, turnips were often used. A recipe from grandma’s kitchen, simple but delicious. We call it Grumbiere, Riewe un Blutworscht, or potatoes, turnips, and black pudding.