Pea Stew with Pork Knuckle

by Editorial Staff

Summary

Prep Time 2 hrs
Total Time 12 hrs
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 350 g peas, yellow or reen
  • 1 pork knuckle (s) (Kasseler or fresh - but Kasseler tastes better)
  • marjoram
  • 4 carrot (s)
  • 0.5 ½ celery root
  • 2 leeks
  • 750 g potato (s)
  • salt and pepper
  • Herbs, chopped
Pea Stew with Pork Knuckle
Pea Stew with Pork Knuckle

Instructions

  1. Soak the peas in 1 1/2 liters of cold water overnight. The next day, bring to the boil, add pork knuckle and marjoram and cook for about 1 hour. Cut the carrots and celery into small cubes, cut the leek into rings, add to the stew, season with salt and pepper and continue to cook for about 1/2 hour. Boil the potato cubes and then add them. Remove the meat from the bone and cut into pieces. Either put back in the stew or serve separately.
  2. Season the stew to taste and sprinkle with chopped herbs.

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