Steckrübeneintopf
| [[File:|frameless|alt=]] | |
| A traditional German stew | |
| Alternative names | |
| Type | Stew |
| Course | |
| Place of origin | Germany |
| Region or state | Northern Germany |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | Rutabaga, Potato, Carrot, Pork |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Steckrübeneintopf is a traditional German stew primarily made with rutabaga, a root vegetable known for its sweet and earthy flavor. This hearty dish is especially popular in Northern Germany and is often enjoyed during the colder months.
Ingredients[edit | edit source]
The main ingredients of Steckrübeneintopf include:
- Rutabaga
- Potato
- Carrot
- Pork (often bacon or smoked sausage)
- Onion
- Leek
- Celery
- Parsley
- Bay leaf
- Pepper
- Salt
Preparation[edit | edit source]
The preparation of Steckrübeneintopf involves several steps:
- Peel and dice the rutabaga, potato, and carrot.
- In a large pot, sauté the onion and leek in a bit of oil until they are translucent.
- Add the diced pork and cook until browned.
- Add the diced rutabaga, potato, and carrot to the pot.
- Pour in enough water or broth to cover the vegetables.
- Add bay leaf, salt, and pepper to taste.
- Simmer the stew for about 45 minutes to an hour, or until the vegetables are tender.
- Garnish with chopped parsley before serving.
Variations[edit | edit source]
There are several variations of Steckrübeneintopf, depending on regional preferences and available ingredients. Some versions may include additional vegetables such as turnip or parsnip, or use different types of meat like beef or lamb.
Nutritional Information[edit | edit source]
Steckrübeneintopf is a nutritious dish, rich in vitamins and minerals from the root vegetables. It is a good source of fiber, vitamin C, and potassium. The inclusion of pork adds protein and iron to the meal.
Cultural Significance[edit | edit source]
Steckrübeneintopf has a long history in German cuisine, particularly in rural areas where root vegetables are a staple. It is often associated with comfort food and is a popular choice for family gatherings and festive occasions.
See Also[edit | edit source]
References[edit | edit source]
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