Summary

Ingredients

• 2 turnip (s), approx. kg.
• 1 ½ kg Kasseler, lean
• 2 parsnips
• 2 parsley root (s)
• 2 large vegetable onions
• 1 leek / leek
• 7 grains allspice
• 7 juniper berries
• 3 carnation (s)
• 3 bay leaves
• 1 teaspoon black peppercorns
• 1 teaspoon savory, dried
• 1 packet parsley, frozen

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Instructions

1. Cut a vegetable onion, a parsnip and a parsley root into large pieces, fry them briefly in a large saucepan (no oil required), then add the smoked pork loin and pour water over it until the meat is covered. Now add the allspice, juniper berries, peppercorns, cloves and bay leaves and simmer for 1.5 to 2 hours.
2. In the meantime, cut the turnips and the 2nd parsnip into bite-sized pieces. Dice the 2nd onion, cut the 2nd parsley root and the leek.
3. When the Kassler is ready, take the meat out of the pot and pour the broth through a sieve. Now briefly fry the remaining vegetables in the pot and pour the broth over them. Add the savory and bring to the boil again. Now cut the Kasseler into small pieces and add it at the same time. Simmer everything together for about 20-30 minutes, until the turnips have turned really nice and orange and are still just firm to the bite.
4. At the very end, add the parsley - done!