Traditional Kürbiseintopf
Ingredients
- 800 gPumpkin (in 2cm cubes)
- 400 gPotato (diced)
- 200 gCarrot (sliced)
- 2 pcOnion (thinly sliced)
- 150 gSmoked lardons
- 4 pcFrankfurter sausage (sliced)
- 30 gUnsalted butter
- 1 LMineral water
- 1 pinchNutmeg
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 0.5 pcParsley (chopped)
- 1 LVegetable broth (already prepared)
Method
A thick stew where pumpkin and potatoes melt away. The aroma of smoked bacon and sausages infuses the vegetables, bound by a light broth seasoned with nutmeg.
- 1
In a large pot, melt the butter. Add the onions and bacon. Stir until the bacon fat is translucent and the smoky aroma fills the kitchen.
- 2
Stir in the pumpkin cubes, potatoes, and carrots. Pour in the mineral water (or broth) until covered. Cook covered. The vegetables should mash easily under the pressure of a fork.
- 3
Cut the sausages into thick slices and add them. Heat through without boiling. Season with nutmeg, salt, and pepper. The broth should be thickened, almost syrupy from the vegetable starch.
Frequently asked questions
How do you get this dish right?
- Mash two or three pieces of potato against the side of the pot at the end of cooking to naturally thicken the sauce.
- Do not boil the sausages, as they might burst and lose their juices.
How long does this dish keep?
Keeps for 3 days in the fridge. The flavor intensifies after resting overnight, like all good stews.
