:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/nivtbhpV-7fnQdQDLIC_/0d900d7249baeab48082d17a47aa19.png "Turnip stew according to grandma's recipe")
Source: Marén Wischnewski for Adobe Stock
Turnip stew according to grandma's recipe
As a child, the cold season was always the time for homemade wruken stew. This traditional Mecklenburg recipe, which comes from grandma's kitchen, holds the fondest memories for me. With its hearty blend of wruken stew and its warming flavors, it still brings a comforting warmth to my home.
Ingredients
- 500 g Swede (also known as turnip or swede)
- 200 g Potatoes
- 2 carrots
- 1 onion
- 2 cloves of garlic
- 1 l vegetable stock cube
- salt and pepper to taste
- 2 tbsp olive oil
- 1 TL marjoram
- 1 TL thyme
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Directions
To prepare the turnip stew, start by peeling the turnips, potatoes and carrots and cutting them into bite-sized pieces. The vegetables should be cut into equal pieces so that they cook evenly.
Peel and finely dice the onion and garlic, then sauté with the olive oil in a large pan. A little tip: if you fry the onions and garlic first before adding the rest of the vegetables, the final dish will be more flavorful.
Add the chopped vegetables and fry for about 5-7 minutes with the onions and garlic. At this stage, the longer you fry the vegetables over a low heat, the more intense the flavor will be.
Then pour the vegetable stock into the pan and simmer the vegetables until they are soft. This should take about 15-20 minutes.
Season the stew with salt, pepper, marjoram and thyme. If you are using fresh herbs, only add them at the end so that they do not lose their aroma.
Continue to simmer the stew until the liquid has reduced and the vegetables are cooked to your liking. Make sure you stir regularly to prevent the stew from burning.
This delicious and hearty wruken stew is perfect for cold winter evenings. Enjoy it with fresh bread for a complete and satisfying meal.
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