in Germany

Pea stew with pork knuckle

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Ingredients for 4 servings:

  • 350 g peas, yellow or green
  • 1 pork knuckle(s) (Kasseler or fresh – but Kasseler tastes better)
  • marjoram
  • 4 carrots
  • ½ celery root
  • 2 stalk(s) leeks
  • 750 g potatoes
  • salt and pepper
  • herbs, chopped

Instructions

Working time approx. 2 hours; Rest time approx. 10 hours; Total time approx. 12 hours

Soak the peas in 1 1/2 liters of cold water overnight. Bring to a boil the next day, add the pork knuckle and marjoram, and simmer for about an hour. Dice the carrots and celery, and slice the leek, add to the stew, season with salt and pepper, and simmer for about 1/2 hour. Cook the diced potatoes separately and then add them. Remove the meat from the bone and cut into pieces. Either return it to the stew or serve it separately. Season to taste and sprinkle with chopped herbs.

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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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