Carrot Pot

Summary

Ingredients

• 1 kg carrot (s)
• 1 kg potato (s)
• 0.5 ½ celery root
• 800 ml vegetable stock
• 1 medium onion (s), finely diced
• 50 g lard
• 1 tablespoon, heaped sugar
• 0.5 ½ bunch parsley, smooth
• 2 meatballs, smoked (00 g)
• Salt and pepper, black, freshly ground

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Instructions

1. Peel and wash the carrots, potatoes and celery. Cut carrots into thin slices (thick carrots in half slices), dice potatoes, cut celery into small cubes. Peel the onion and cut into fine cubes. Cut the beef ends into thin slices.
2. Heat the lard in a large saucepan. Sweat the onion and celery cubes in it, add the carrot slices and sweat for 5 minutes, stirring occasionally, and sprinkle with the sugar. Add vegetable stock and simmer for 5 minutes. Add the potato cubes and simmer for around 20 minutes. Chop everything up with the potato masher and stir. Add the sausage slices and let them steep for 5 minutes over low heat. Wash, dry and chop parsley.
3. Stir the stew, season with salt and pepper and fold in the parsley.