A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Parsnip Stew with Pork Neck | Hearty Autumn Delight
(0)
60 min
Under an hour
Knuspr-Küche
Ein traditioneller deutscher Herbsteintopf: Zarter Schweinenacken langsam geschmort mit aromatischen Pastinaken, festkochenden Kartoffeln, Karotten und Lauch in herzhafter Brühe. Wärmend, deftig und voller Geschmack.
Ingredients
Preparation method
Preparation
Pat the pork neck dry and cut into approx. 2 cm cubes. Peel and finely dice the yellow onion.
Thoroughly wash and peel the parsnips and waxy potatoes, then cut into bite-sized, approx. 2 cm cubes. Clean, peel, and thinly slice the carrots. Halve the leek lengthwise, wash thoroughly under running water, and cut into thin half-rings.
Cooking
Heat the clarified butter in a large, heavy stew pot. Add the pork neck cubes in batches and sear over medium to high heat on all sides until nicely browned. Season with a little salt and ground black pepper.
Chef's tip
Like most traditional German stews, this parsnip stew tastes almost even better reheated on the second day, as the autumnal flavours infuse harmoniously overnight.
If you would like to give the stew a subtle tart freshness, stir in a small splash of apple cider vinegar or a dollop of cold sour cream just before serving.
We Also Recommend
Show all
45 min
Under an hour
Classic Pork Tenderloin Pot | Tenderly Braised in Mushroom Cream Sauce
Knuspr-Küche
