Turnip and Kasseler stew

Ingredients for 6 servings:

• 2 swedes, approx. 2 kg.
• 1 ½ kg lean smoked pork
• 2 parsnips
• 2 parsley roots
• 2 large onions
• 1 stalk(s) leek
• 7 grains allspice
• 7 juniper berries
• 3 carnations
• 3 bay leaves
• 1 tsp peppercorns, black
• 1 tsp savory, dried
• 1 package of parsley, frozen

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

without allergens such as celery or carrots

Roughly chop one onion, one parsnip, and one parsley root and fry briefly in a large pot (no oil needed). Then briefly add the smoked pork and pour in water until the meat is covered. Now add the allspice berries, juniper berries, peppercorns, cloves, and bay leaves and simmer for 1.5 to 2 hours. In the meantime, chop the turnips and the second parsnip into bite-sized pieces. Dice the second onion, chop the second parsley root, and chop the leek. When the smoked pork is ready, remove the meat from the pot and strain the stock through a sieve. Briefly sauté the remaining vegetables in the pot and pour in the stock. Add the savory and bring back to a boil. Chop the smoked pork and add it straight away. Simmer everything together for about 20-30 minutes, until the turnips have turned a nice orange color and are still just firm to the bite. Finally, add the parsley – done!