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Potato and Leek Stew with Mettenden | Hearty & Warming
(0)
40 min
Under an hour
Knuspr-Küche
Ein uriger deutscher Eintopfklassiker für kühle Herbsttage: Zarte Kartoffeln, milder Lauch und Karotten garen gemeinsam mit herzhaften, geräucherten Mettenden in einer würzigen Brühe. Abgerundet mit Majoran, Muskatnuss und frischer Petersilie – wärmende Wohlfühlküche aus einem Topf.
Preparation method
Preparation
Peel the potatoes and carrots. Cut the potatoes into bite-sized cubes and slice the carrots into slices about 0.5 cm thick. Wash the leek thoroughly, halve it lengthwise, and cut into finger-width half-rings. Peel and finely dice the onion. Rinse the parsley, shake dry, and chop finely.
Prick the Mettenden all over several times with a fork or slice them into rounds about 1 to 1.5 cm thick so that they evenly release their wonderfully smoky aroma into the stew broth.
Sautéing & Cooking the Stew
Melt the clarified butter in a large, heavy stew pot over medium heat. Sauté the diced onion in it for 2 to 3 minutes until translucent. Then add the leek half-rings and gently sauté for another 3 minutes until the leek collapses and develops its sweet and savoury aroma.
Chef's tip
Wash leeks thoroughly: Fine sand or soil often settles between the layers of leek leaves. It is best to remove the root only after washing and cut the stalk lengthwise to rinse all layers under running water.
Even better the next day: Traditional German stews taste especially harmonious after a night in the fridge and reheating, as the smoky flavour of the Mettenden infuses even more intensely into the potatoes.
Ingredients
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