Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Cut the meat into slices and arrange on plates with the vegetables and sprinkle with chopped parsley.