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Pumpkin and Kasseler Stew | Warming Autumn Classic
(0)
55 min
Under an hour
Knuspr-Küche
Deftiger deutscher Küchenklassiker für den goldenen Herbst: Zart geräuchertes Kasseler, aromatischer Hokkaido-Kürbis und feines Wurzelgemüse in einem herzhaften Eintopf vereint.
Ingredients
Preparation method
Preparation
Peel and finely dice the onion. Peel the potatoes and carrots and cut into bite-sized cubes, approx. 2 cm in size. Thoroughly wash the leek, trim, and cut into thin rings.
Thoroughly wash the Hokkaido pumpkin, cut in half, remove the seeds with a spoon, and cut the flesh together with the skin into approx. 2 cm cubes.
Pat the Kasseler pork chops dry. Cut the meat off the bone and dice into bite-sized pieces (keep the bones to simmer for extra flavour).
Chef's tip
Since smoked Kasseler already has a delicate saltiness, only taste and salt the stew at the very end after it has simmered.
Hokkaido pumpkin does not need to be peeled – the skin turns butter-soft during cooking and provides a wonderfully bright autumn colour and rich consistency.
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