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Steckrübeneintopf
Swede stew
Steckrübeneintopf: northern German swede stew with potatoes, carrots and smoked pork
Swede carries hard memories in northern Germany, where it fed families through the 'turnip winter' of 1916–17, yet in Mecklenburg, Holstein and along the Elbe it is loved again as a sweet, golden winter stew. Chunks of swede, potato and carrot cook down in broth with smoked pork shoulder (Kasseler) until some of the vegetables collapse and thicken the pot, and it is ladled out on frosty days with mustard and dark bread. Expect a mellow, earthy sweetness. The usual mistake is cutting the swede too large; it takes longer than potato, so keep the cubes small. Chef's tip: mash a few ladles of vegetables against the side of the pot at the end for a thick, creamy stew without any flour.
- Total time
- 90 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the stew
- 14 oz smoked pork shoulder (Kasseler), bonelessin one piece
- 1 tbsp vegetable oil
- 2 onionschopped
- 1 ¾ lb swedepeeled and cut into 1.5 cm cubes
- 14 oz starchy potatoespeeled and cut into 2 cm cubes
- 3 carrotssliced
- 1.2 litres gluten-free vegetable stock
- 1 bay leaf
- 1 tsp dried marjoram
- ½ tsp saltto taste
- ½ tsp black pepper
- 2 tbsp parsleychopped
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Method
0/5 doneStep 1: Heat 1 tbsp vegetable oil in a large pot over a medium heat and cook 2 onions for 5 minutes until soft.
5 minStep 2: Add the 14 oz smoked pork shoulder (Kasseler), boneless, 1.2 litres gluten-free vegetable stock and 1 bay leaf. Bring to the boil, cover and simmer gently for 30 minutes.
30 minStep 3: Add 1 ¾ lb swede, 14 oz starchy potatoes, 3 carrots and 1 tsp dried marjoram and simmer for 30–35 minutes until the swede is very soft and some potato has broken down.
35 minStep 4: Lift out the pork and cut it into bite-sized pieces; it should be steaming hot in the middle (at least 160°F). Mash a few ladles of vegetables against the side of the pot, return the meat and season with ½ tsp salt and ½ tsp black pepper.
5 minStep 5: Remove the bay leaf, scatter over 2 tbsp parsley and serve hot.
1 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 26 g
- Carbs
- 30 g
- Fat
- 16 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does steckrübeneintopf take?
- About 90 minutes in total: 20 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of starchy potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
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