Swede Stew

Jennifer Clarke Beckemeier

 

Exactly, that´s it, swede! I couldn´t remember the name. We didn´t get them in SA or do they have them now? It is one of these meals that people in the UK had in boarding schools. My Mum-in-law made it with beef, but I found it rather tasteless, the hard German sausage gives it a bit of umph!

Swede Stew (SteckrübenEintopf)
1 swede (ca.1kg)
250g carrots cut in rings
300g potatoes, diced
1 bunch Marjorie
1 bunch thyme 2 tbsp oil
1.25 L vegetable stock
1 large onion, diced finely
4 German hard sausages ( or any sausage that is hard, spicy and needs long cooking to soften)
2 leeks, cut in rings
S&P
Optional: I add (being a Saffer) 1 diced granny smith apple with the skin left on)

Make the stew in the usual way and serve when the sausages are soft.
I puree a little of the vegetable gravy to thicken instead of thickening with maizena (weight watching!)

 

 it is a kind of turnip, but instead of the white flesh when cooked it´s a deep yellow. I never saw them in RSA, first time here in Germany.