Swede stew

Ingredients for 4 servings:

• 1.2 kg swede(s) / turnip(s) / kohlrabi
• 1 kg potatoes
• 1 kg carrot(s)
• 1.2 kg ribs, fresh spare ribs
• 10 grains of allspice
• 4 small bay leaves
• 1 tsp peppercorns
• 10 g salt
• 1 tbsp marjoram
• 1 tsp, leveled caraway seeds, ground
• Nutmeg, to taste
• 2 liters of water
• Honey

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

spicy, rich stew for the cold season – turnip / swede / kohlrabi stew

Bring a sufficiently large pot of water, scorched allspice berries, pepper, bay leaves, and salt to a boil. Wash the ribs and simmer in the water/spice mixture for about 30-40 minutes. During this time, peel the turnip, potatoes, and carrots and cut them into bite-sized pieces. After about 30-40 minutes, remove the ribs from the broth and cut them into pieces as desired. Now cook the turnip, potato, and carrot pieces in the broth. Brush the ribs generously with honey and bake in the oven at 200 degrees Celsius (400 degrees Fahrenheit) until crispy. If the water boils away, refill the pot halfway through. After 10 minutes of cooking the vegetables, add the marjoram, caraway, and nutmeg, and simmer for another 10 minutes. Season to taste, adding more water, salt, or marjoram, caraway, or nutmeg if desired. Serve the soup with the ribs.