Peeling beet generously
Remove the thick, sometimes woody outer layer completely and dice only the solid yellow interior. This improves texture and softens possible earthy bitterness.
German Recipe
Rutabaga stew
Sweat the onion and bacon in oil. Add beetroot, potatoes, carrots, broth and marjoram. Stuff the stew slightly so it binds. Round off with nutmeg, salt and pepper. Serve with parsley or mustard.
Total time
1 hr 20 min
Calories
480 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Stubby stew step by step
Stuff the stew slightly so that it binds. Round off with nutmeg, salt and pepper. Serve with parsley or mustard.
Lunch
One-Pot Recipes
German Recipes
Vegetables
Recipe
Rutabaga stew
Sweat onion and bacon in oil. Add turnips, potatoes, carrots, broth and marjoram.
Ingredients
4 servings
Method
-
1
Approach
Sweat onion and bacon in oil.
-
2
Cook vegetables
Add beetroot, potatoes, carrots, broth and marjoram.
-
3
Stamping
Stuff the stew slightly so it binds.
-
4
Flavouring
Round off with nutmeg, salt and pepper.
-
5
Serving
Serve with parsley or mustard.
Kitchen know-how
Tips for Rutabaga stew
Roast onion and meat first
Lightly brown bacon or Kasseler together with the onion before the broth comes in. This approach gives the mild root vegetables more depth.
Partially crush stew
Some pieces of potatoes and beets are stamped, but leave the majority of them intact. This creates bonding with a still rustic consistency.
Variations
How to adapt this recipe
Leave out bacon, use strong vegetable broth and stir in a teaspoon of mustard. Roasted sunflower seeds add additional bite to the plate.
Cook 300 grams of Kasselernacken in large cubes during the last 35 minutes. Salt only after tasting, because the pork gives off a lot of spice.
Nutrition per serving
480kcal
48.0 gCarbohydrates
18.0 gProtein
20.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Rutabaga stew
Choose a fresh, solid beet, peel thickly and remove woody areas. Carrot, potato and a small pinch of sugar round off tart notes.
About two pieces of strawberry to one part potato preserve the typical taste and provide at the same time for bonding. The ratio can be milder also one to one.
Two centimeters of cubes need about 25 to 35 minutes in gently boiling broth. They are even when a knife slides slightly to the middle.
The stew can be easily frozen in portions. After thawing, heat slowly and stir only gently, because cooked potatoes then more easily disintegrate.
Keep cooking