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Schnüsch | Northern German Summer Stew with Ham
(0)
45 min
Under an hour
Knuspr-Küche
Schnüsch ist der traditionelle Sommer-Eintopf aus Schleswig-Holstein: Frisches Spätsommergemüse und zarte Frühkartoffeln sanft in einer cremigen Milchsauce gegart, abgerundet mit aromatischem Schinkenspeck und Petersilie. Ein norddeutscher Heimatklassiker aus einem Topf!
Ingredients
Preparation method
Preparation
Peel the potatoes, carrots, and kohlrabi, then cut them into bite-sized cubes or slices. Trim and halve the green beans. Cut the bacon into fine strips and finely chop the parsley.
Cooking the Vegetables
Place the potatoes, carrots, and kohlrabi in a large pot, cover with just under 250 ml of lightly salted water, and bring to a boil. After about 8 minutes, add the green beans and peas, and steam everything together for another 7 to 8 minutes until al dente.
Meanwhile, gently fry the bacon in a pan over medium heat without additional fat until slightly crispy and fragrant. Set aside.
Chef's tip
Serve with a slice of fresh rustic bread or sourdough bread with a bit of butter.
Schnüsch is the traditional harbinger of summer from Angeln – use freshly harvested, crisp late-summer vegetables for the best flavor.
35 min
Under an hour
