Stewed savoy

Yield: 1 Servings

Measure Ingredient
2 3/16 pounds Savoy
2 Carrots
2 Onions
3½ ounce Smoked bacon
1 cup Broth
Salt
Pepper
Nutmeg

This is and the following recipes will be from 'Eva Exner, Braten und Schmoren im Roemertopf, ISBN 3-87059-080-7' Cut bacon into stripes, slice onions and carrots. Cover the bottom of the claypot with them. Quarter savoy and remove stem. Put the pieces onto the bacon-onion-carrots slices. Season broth with salt, pepper and nutmeg and pour over the savoy. Close claypot and cook vegetables for 70-90 minutes at 220 degree C (432 F).

Serve with salt-potatoes and soup meat or smoked sausages. Posted to FOODWINE Digest 28 Jun 97 by Carmen Bartels <caba@...> on Jun 29, 1997

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