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
Print Recipe
Pin Recipe Instructions
- 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.
- Season the stew to taste and sprinkle with chopped herbs.
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