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Pumpkin and Potato Stew | Hearty Autumn Delight
(0)
45 min
Under an hour
Knuspr-Küche
Wärmender Herbst-Klassiker aus einem Topf: aromatischer Hokkaido-Kürbis und festkochende Kartoffeln treffen auf herzhafte Mettenden, abgerundet mit Majoran und frischer Petersilie.
Ingredients
Preparation method
Preparation
Thoroughly wash the vegetables. Deseed the Hokkaido pumpkin and cut it into bite-sized cubes, about 2 cm in size (the skin can be left on). Peel the potatoes and also cut them into 2 cm cubes.
Peel the carrots and slice them thinly. Thoroughly wash the leek, halve it lengthwise, and cut it into rings. Peel the yellow onion and finely dice it. Wash the parsley, shake it dry, and chop finely.
Slice the Mettenden sausages into slices about 1 to 1.5 cm thick.
Chef's tip
The stew tastes even better reheated the next day, as the flavours of the Mettenden and marjoram infuse wonderfully overnight.
A slice of fresh farmhouse bread or hearty rye bread with butter pairs perfectly with this.
30 min
Under an hour
