in Recipes

North German stew

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Ingredients for 4 servings:

  • 50 g flour
  • 50 g butter
  • 400 g potatoes
  • 300 g carrot(s)
  • 300 g kohlrabi
  • 200 g peas (frozen)
  • 1 liter of milk
  • salt and pepper
  • nutmeg
  • 1 bunch of parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Schnüsch

Wash and peel the potatoes, carrots, and kohlrabi, then dice them into approximately 1 cm cubes. Cook in salted water for approximately 13-15 minutes. Shortly before the end of the cooking time, add the peas and cook briefly. Drain the vegetables. Knead the butter and flour thoroughly. Bring the milk to a boil and stir in the flour and butter in small pieces. Season with a pinch of nutmeg. Add the vegetables and season with salt and pepper. Stir the chopped parsley into the stew and then serve. Tip: Blending the milk and flour and butter with an immersion blender is easier.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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