Mother's turnips with pork knuckle

Ingredients for 4 servings:

• 1 swede(s) (rutabaga)
• 1 pork knuckle(s)
• 2 large onions
• 3 carrots
• Bay leaf
• Allspice
• salt and pepper
• Sugar
• marjoram
• butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Cook the pork knuckle with onions, bay leaf, allspice, and salt (if uncured) until tender. Then remove from the water and reserve the cooking water. Meanwhile, dice the swede and potatoes, and add the sliced ​​carrots. Cook the vegetables in the pork knuckle broth with a pinch of sugar and plenty of freshly ground pepper until tender. In the meantime, bone out the pork knuckle and cut the meat into bite-sized cubes. Then add plenty of marjoram and a little butter to the softened vegetables and puree everything, not too vigorously. Now just add the pork knuckle cubes.