Turnips with Small Goose
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 turnip (turnip, approx. 750 g)
- 4 large potato (s)
- 1 leek
- 2 large carrot (s), large
- 500 g oose, ready to cook
- 100 g bacon, mixed
- 2 medium onion (s)
- 1 ½ liter meat broth
- 1 bunch parsley
- sugar
- 2 pinches marjoram, dried
- salt
- Ground pepper
Print Recipe
Pin Recipe Instructions
- Peel the onions, peel or clean the potatoes and vegetables, cut the onions and vegetables into small cubes and the potatoes into larger cubes. Dice the bacon too.
- Fry the bacon in a tall saucepan, add the onion cubes and fry them until they turn a golden brown color. Now add the diced vegetables to the pot and fry for about 5 minutes, stirring constantly. Deglaze with vegetable stock and fill up. Wash the small goose well, pat dry and rub with salt and pepper, then add to the saucepan.
- Now let everything simmer for about an hour over low to medium heat before adding the potato cubes. Gently stir everything once and simmer for another 20 to 30 minutes.
- Then take the small goose out of the pot, cut it into bite-sized pieces and then add it to the dish again.
- Season everything with salt, pepper, marjoram and sugar and sprinkle with chopped parsley before serving.
- Note: depending on your taste, you can also cook a little lovage with the vegetables and / or refine the stew at the end with a burn-in made from flour and a little butter.
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