Black Salsify Stew with Kasseler | Hearty Autumn Delight

Wash the vegetables thoroughly. Peel the black salsify (preferably wearing kitchen gloves) and place immediately in cold water to prevent discoloration, then cut into pieces about 3 cm long. Peel the potatoes and carrots and cut into bite-sized cubes. Clean the leek thoroughly and slice into rings. Peel the onion and dice finely. Pat the Kasseler dry and cut into approx. 2 cm cubes.

Heat the clarified butter in a large, heavy stewing pot. Sauté the diced onion over medium heat for about 3 minutes until translucent. Add the Kasseler cubes and lightly brown on all sides for about 3–4 minutes.

Add the prepared black salsify, potatoes, carrots, and leek to the pot and sauté briefly. Pour in the hot vegetable broth so that all ingredients are well covered. Add the bay leaves and bring everything to a boil.