Rhenish carrot stew

Ingredients for 4 servings:

• 500 g carrot(s), fresh
• 1 large celeriac, fish
• 2 garlic cloves
• 1 jar beans, white
• 800 g smoked pork loin
• 2 tbsp, leveled celery salt
• ½ tsp black pepper
• 1 bottle of juice (carrot juice)
• possibly butter
• possibly bratwurst, fresh, as desired
• possibly mustard (Dijon mustard)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

(Muuuhre Jubbel), refined specialty from the Lower Rhine

Peel and slice the carrots. Peel and dice the celery root. Finely chop the garlic cloves. Bring everything to a boil with the carrot juice over medium heat, then simmer over low heat for one hour. Place the smoked pork on top and simmer for about half an hour, without completely closing the lid. Then remove the smoked pork, trim about 1/4 of the meat, and cut into small cubes. Add the meat cubes and beans to the vegetables, and simmer everything together over low heat for another 1/4 hour. Slice the meat whole. Purée the contents of the pot with an immersion blender, keeping the blender below the surface to avoid splashing. Season the stew with celery salt and black pepper and serve with the smoked pork slices. Depending on the number of people, you can also serve fresh bratwurst fried in butter with Dijon mustard. Here in the Lower Rhine region, the popular stew is called “Muuuhre Jubbel.”