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Rutabaga stew Grandma's recipe

Category:	Stews / soups
Difficulty/Costs:	medium / moderate
Number of people:	12
Ingredients:	2.4 kg waxy potatoes 1.5 kg swedes 450 g creme fraiche 24 Sausage 1200 g of streaky bacon 12 onions 3 bunch of parsley smooth 3.75 l veal stock or chicken broth 3 pinches crushed caraway 75g butter Pepper salt

Preparation:

First, peel the turnips, then cut them into cubes of 2 cm. Then wash, peel and cut the potatoes the same way, cut the onion into large cubes and the bacon into equal slices.

Then place the butter in a saucepan and heat it up add the onions and fry at a low temperature until soft, stirring constantly. Then increase the heat and add the bacon for another 2 minutes.

Add the turnips and potatoes and sauté briefly. Then add the stock broth. When the broth I cooking, add the sausages and let it cook for another 20 minutes.

In the meantime, wash and shake the parsley dry. Then chop finely.

In a small bowl blend ground cumin, pepper and the Creme Fraiche together until smooth.

Finally season again with salt and pepper and add the parsley. Serve with fresh crème Fraiche.