John Myers
Contents
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Ingredients
- 1 Hokaido pumpkin approx. 1300 g / cleaned approx. 850 g
- 500 g Potatoes / peeled approx. 400 g
- 1 Celery bulbs approx. 700 g / cleaned approx. 400 g
- 1 Onion approx. 100 g
- 1 piece Ginger the size of a walnut
- 2 Garlic cloves
- 1 Large, red chilli pepper approx. 25 g
- 2 tbsp Sunflower oil
- 2 liter Clear broth (8 tsp instant)
- 1 tsp Salt
- 1 tsp Ground caraway
- 1 tsp Mild curry powder
- 3 tbsp Coriander TK
- 150 g Kat ham, diced and smoked
- 1 Meat sausage seasoned with fresh garlic
- Creme fraiche Cheese
Instructions
- Clean / core / peel the Hokaido pumpkin and dice it. Peel, wash and dice the potatoes. Clean and finely dice the celery bulb. Peel onion and chop finely. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (2 tbsp) in a large, tall saucepan and fry the vegetables (chili peppers * diced onion + diced ginger + diced garlic. Diced pumpkin, diced potatoes and diced celery) one after the other. Deglaze / pour in the clear broth (2 liters) and season with salt (1 teaspoon), mild curry powder (1 teaspoon) and ground caraway seeds (1 teaspoon). Let everything simmer for about 25 - 30 minutes with the lid closed. Finally add / mix in the coriander frozen (3 tbsp). Peel off the sausage and cut into small cubes. Sear the cad ham cubes vigorously in a coated pan / stir-fry, add the meat sausage cubes and stir-fry for approx. 3 - 4 minutes and then add / stir into the stew. Serve the stew hot with a dollop of crème fraîche.
- Tip 2: The stew is also good for freezing.
