Peel the turnip generously
Remove the thick, sometimes woody outer layer completely and dice only the solid yellow inside, improving texture and softening any earthy bitterness.
German Recipe
Rutabaga stew
Sauté onion and bacon in oil, add turnip, potatoes, carrots, broth and marjoram. Mash the stew lightly to bind, season with nutmeg, salt and pepper and serve with parsley or mustard.
Total time
1 hr 20 min
Calories
480 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Step by step turnip stew
Mash the stew lightly to bind, then season with nutmeg, salt and pepper and serve with parsley or mustard.
Lunch
One-Pot Recipes
German Recipes
Vegetables
Recipe
Rutabaga stew
Sauté onion and bacon in oil. Add turnip, potatoes, carrots, broth and marjoram.
Ingredients
4 servings
Method
-
1
Approach
Sauté the onion and bacon in oil.
-
2
Cooking vegetables
Add turnip, potatoes, carrots, broth and marjoram.
-
3
Stamping
Lightly mash the stew to bind.
-
4
Season to taste
Season with nutmeg, salt and pepper.
-
5
Serve
Serve with parsley or mustard.
Kitchen know-how
Tips for Rutabaga stew
Roast onion and meat first
Brown the bacon or smoked pork with the onion lightly before adding the stock, giving the mild root vegetable more depth.
Crush stew partially
Mash some pieces of potato and turnip, but leave the majority whole, creating a texture that is still rustic.
Variations
How to adapt this recipe
Omit the bacon, use a strong vegetable broth and stir in a teaspoon of mustard. Roasted sunflower seeds add a bit of bite to the dish.
Cook 300 grams of casserole neck in large cubes for the last 35 minutes. Salt only after tasting, because the cured meat releases a lot of spice.
Nutrition per serving
480kcal
48.0 gCarbohydrates
18.0 gProtein
20.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Rutabaga stew
Choose a fresh, firm turnip, peel thickly and remove woody areas. Carrot, potato and a small pinch of sugar round off the tart notes.
About two parts turnip 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.
Cube measuring two centimetres take about 25 to 35 minutes to cook in a gently simmering broth. They are cooked when a knife slides gently down to the centre.
The stew is easy to freeze in portions. After defrosting, heat slowly and stir only gently, because cooked potatoes will then break down more easily.
Keep cooking