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Swede stew with gremolata

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Ingredients for 4 servings:

  • 500 g swede(s)
  • 2 onions, red
  • 250 g parsley root(s)
  • 250 g carrot(s)
  • 300 g potatoes
  • 1 stalk(s) leek
  • 50 g butter
  • ½ liter broth
  • ¼ liter of milk
  • salt and pepper
  • 1 organic lemon(s), grated peel only
  • 4 tomatoes, dried in oil
  • 1 box of cress
  • 2 spring onions
  • 2 cloves garlic

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

I like turnips like this

Slice the peeled onions into strips, trim the leek and cut into 1cm-wide strips. Trim and roughly dice the remaining vegetables. Heat the butter, sauté all the vegetables briefly, add the milk and broth, and simmer for about 20 minutes, until the vegetables are tender. For the gremolata, finely chop the tomatoes, spring onions, and garlic and mix everything with the lemon zest and the chopped cress. Season the stew with salt and pepper and serve with the gremolata.

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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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