Rutabaga Stew

Main course Savory German Winter Stew

Hearty stew with rutabaga, potatoes, carrots and pork belly.

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Preparation time 40 min (40 min cooking/baking)

Ingredients

6Servings
  • 1 Rutabaga (approx. 1 kg) (350 kcal)
  • 600 g Potatoes (462 kcal)
  • 300 g Carrots (123 kcal)
  • 450 g Pork belly (1305 kcal)
  • 1 large Onion (40 kcal)
  • Butter (717 kcal)
  • 2 litres Meat or vegetable stock (40 kcal)
  • 1 tsp Salt (0 kcal)
  • 1 tsp Pepper (5 kcal)
  • 0,5 tsp Caraway seeds (5 kcal)
  • 1 pinch Sugar (4 kcal)
  • Nutmeg (0 kcal)
  • Parsley (0 kcal)

Preparation steps

  1. Peel rutabaga, potatoes and carrots and cut into bite-sized pieces of similar size.
    • Rutabaga (approx. 1 kg) (1)
    • Potatoes (600 g)
    • Carrots (300 g)
  2. Dice the onion.
    • Onion (1 large)
  3. Dice the pork belly.
    • Pork belly (450 g)
  4. Melt butter in a pot and fry the pork belly in it.
    • Pork belly (450 g)
    • Butter
  5. Add onions and fry together.
    • Onion (1 large)
  6. Add vegetable cubes (rutabaga, potatoes, carrots) and fry briefly.
    • Rutabaga (approx. 1 kg) (1)
    • Potatoes (600 g)
    • Carrots (300 g)
  7. Pour in meat or vegetable stock until all ingredients are covered.
    • Meat or vegetable stock (2 litres)
  8. Season with salt, pepper, caraway seeds and sugar.
    • Salt (1 tsp)
    • Pepper (1 tsp)
    • Caraway seeds (0,5 tsp)
    • Sugar (1 pinch)
  9. Simmer the stew for about 40 minutes until the vegetables are cooked.
  10. Adjust seasoning with nutmeg, salt and pepper.
    • Salt (1 tsp)
    • Pepper (1 tsp)
    • Nutmeg
  11. Sprinkle with chopped parsley and serve.
    • Parsley

Notes

The skin of the rutabaga must be removed generously as it often contains very woody parts. The vegetables should be cut into pieces of similar size to ensure even cooking. Meat can be omitted for a vegetarian dish.