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Potato Stew with Kasseler | Hearty Autumn Classic
(0)
55 min
Under an hour
Knuspr-Küche
Ein herzhafter deutscher Küchenklassiker für den Herbst: Sämiger Kartoffeleintopf mit zartem Kasseler, frischem Wurzelgemüse und feinen Kräutern im Topf geschmort.
Preparation method
Preparation
Peel and finely dice the onion. Peel the potatoes, carrots, and celeriac and cut them into bite-sized cubes, approx. 2 cm. Thoroughly wash the leek, cut in half lengthwise, and slice into thin rings.
Pat the Kasseler chops dry. Remove the meat from the bone and cut into bite-sized cubes (keep the bones to add extra flavor during cooking).
Instructions
Heat the clarified butter in a large, heavy pot. Sauté the diced onion and Kasseler bones over medium heat for about 3 minutes until translucent.
Chef's tip
Due to curing and smoking, Kasseler already brings a strong salty note – therefore, only season the stew carefully with additional salt at the very end.
Reheated the next day, the stew tastes even more flavorful as the spices and aromas infuse perfectly overnight.
30 min
Under an hour
