Hearty turnip stew with smoked pork

Ingredients for 6 servings:

• 1 large turnip(s)
• 2 bunch soup vegetables
• 2 extra carrots
• 1 stalk(s) leek extra
• 12 m.-sized potatoes
• 3 small onions
• 3 shallots
• 3 cloves garlic
• 2 large Cabanossi
• Kasseler salmon, amount as desired
• 3 liters of vegetable broth
• 2 tsp crème fraîche
• 4 bay leaves
• some Maggi
• 1 bunch extra parsley
• Sunflower oil
• salt and pepper
• Garlic granules
• Paprika powder
• chili powder
• nutmeg
• Marjoram, shredded

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 14 hours 15 minutes

Don’t be alarmed by the amount of chopping involved! It’s worth it, and the stew will keep for several days. You need a large pot. Peel and chop all the vegetables and meat if necessary, but place them in separate bowls. Cut the turnip, potatoes, and carrots into bite-sized pieces. Cut the celery, onions, shallots, and garlic into small pieces, and the leek into rings. Cut the Cabanossi into half slices, the smoked pork loin into bite-sized pieces, and chop the parsley finely. Heat the oil in a pot and sauté the garlic, onions, celery, and shallots. Then add the meat and sausage, season with salt and pepper, and fry everything. Yes, it is smoked pork loin, but it loses some of its salt content during the cooking process. Then add the pieces of potato, carrot, and turnip, and fry them lightly. You’ll probably need to add a little more oil so they don’t overcook. Finally, add the leek so it breaks down a bit. Now add the parsley, then fill the pot with enough strong vegetable stock to cover everything, and stir gently. As soon as it starts to heat up, add the bay leaves. Don’t let it boil! Gradually season generously with all the spices. The vegetables will absorb some of the liquid and spices, so don’t be afraid to let it become too bland. Then stir in a teaspoon of crème fraîche and simmer until everything is soft. Leave it overnight if possible! Remove the bay leaves from the food before serving; they’ll be easy to see. We find the stew tastes best when we make it the night before and then simply reheat it for lunch the next day, add the second spoonful of crème fraîche, and season again. Delicious with a freshly baked baguette! Enjoy!