in Germany

Swede stew II

updated

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Ingredients for 4 servings:

  • 600 g Kasseler (pork belly)
  • 2 tbsp lard
  • 4 onions
  • some water
  • 1 kg swede(s), cleaned, ready to cook
  • 4 potatoes
  • 700 ml water, approx.
  • salt and pepper
  • marjoram
  • Garlic, optional
  • Parsley

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

Dice the pork belly, onions, and garlic (optional) and fry in lard until golden brown. Turn frequently, add water, and simmer covered for 20 minutes. Peel the potatoes and swede, cut into pieces the same size as the meat, add them, and add a little more water – about 700 ml. Season and simmer for 45 minutes. Serve very hot, sprinkled with parsley. You can serve it with thick slices of farmhouse bread.

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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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