Turnips with Pork Belly
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 turnip (s), approx. kg (turnip)
- 2 onions)
- 20 g mararine
- 15 grams flour
- 0.75 liter ¾ meat stock, hot
- 375 g pork belly, fresh
- 1 bay leaf
- 500 g potato (s)
- salt
- Pepper White
- Nutmeg, grated
- some marjoram
- 0.5 ½ bunch parsley
Print Recipe
Pin Recipe Instructions
- Peel and dice the turnip. Put the turnip cubes in boiling salted water for 2 minutes (this removes the bitter substances), pour off into a sieve.
- Peel and roughly chop the onions. Heat the margarine in a saucepan. Fry the onions in it for 3 minutes until yellow. Scatter the flour on top and sweat for 1 minute. Top up with meat stock and bring to the boil. Add the diced swede, pork belly and bay leaf. Simmer over low heat for 20 minutes.
- In the meantime, peel, wash and dice the potatoes. Pour into the saucepan, stir in and simmer for another 25 minutes. Finally, season with salt, pepper, marjoram and nutmeg.
- Cut the meat into slices and arrange on plates with the vegetables and sprinkle with chopped parsley.
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