John Myers
Ingredients for 4 servings:
- 30 g butter or margarine
- 600 g swede(s)
- 300 g potatoes, mostly waxy
- 200 g carrot(s)
- 75 g celeriac
- 25 g parsley root(s)
- 150 g leek, white part only
- 400 ml vegetable broth, approx.
- n. B. Salt
- 1 bay leaf
- 5 juniper berries
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Optionally also vegetarian or vegan
Peel, trim, chop, and weigh the vegetables. Crush the juniper berries with the back of a knife, place them in a spice bag with the bay leaf, and seal. Melt the butter (vegetarians and vegans use margarine or a little oil) in a saucepan. Sauté the potatoes and turnips in it, stirring occasionally. Add the remaining vegetables and sauté briefly. Pour in the vegetable stock, add a little salt, and add the spice bag. Reduce the heat to low and cook until the vegetables are soft. Remove the spice bag and mash everything with a potato masher. Add a little more vegetable stock to taste and season to taste. Meat eaters can warm sliced Vienna sausages, Mettwurst, or Cabanossi in the stew. If desired, fry the Mettwurst and Cabanossi in a pan without fat until crispy. The stew tastes well-seasoned and actually even better when reheated, so it’s best to prepare it in advance.
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