Swedes with goose giblets

Ingredients for 6 servings:

• 1 turnip(s) (swallow-root turnip, about 750 g)
• 4 large potatoes
• 1 stalk(s) leek
• 2 large carrots, large
• 500 g goose giblets, ready to cook
• 100 g bacon, streaky
• 2 m.-sized onion(s)
• 1 ½ liters of meat broth
• 1 bunch of parsley
• Sugar
• 2 pinches of marjoram, dried
• Salt
• Pepper, ground

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

as we know it in Berlin and the Margraviate of Brandenburg

Peel the onions, peel or trim the potatoes and vegetables, cut the onions and vegetables into small cubes and the potatoes into larger cubes. Dice the bacon too. Brown the bacon in a deep pot, add the diced onions and fry until golden brown. Add the diced vegetables to the pot and fry for about 5 minutes, stirring constantly. Deglaze with vegetable stock and top up. Wash the goose giblets thoroughly, pat dry, and rub with salt and pepper, then add them to the pot. Let everything simmer for about an hour over low to medium heat before adding the diced potatoes. Stir everything gently and simmer for another 20 to 30 minutes. Then remove the goose giblets from the pot, cut into bite-sized pieces, and then add them back to the dish. Season everything to taste with salt, pepper, marjoram, and sugar, and sprinkle with chopped parsley before serving. Note: depending on your taste, you can also cook some lovage with the vegetables and/or refine the stew at the end with a roux made from flour and a little butter.