Heimische Gemüsearten sind in der deutschen Küche sehr beliebt und Steckrüben gehören zu den Klassikern. Ein leckerer Eintopf aus Steckrüben ist besonders in der kalten Jahreszeit ein echter Genuss. Doch nicht nur frisch zubereitet schmeckt das Gemüse gut – auch beim Einkochen bleiben die Aromen erhalten und man hat lange Freude an der Ernte.

Heimische Gemüsearten - Steckrüben - Eintopf kochen und einkochen

Today, I want to introduce an old vegetable that is becoming increasingly forgotten in modern cuisine - the rutabaga or kohlrabi. I will be making a rutabaga stew with you today, and I plan to make a large portion so that there will be plenty of leftovers for quick dinners or midnight snacks later.

To start, I prepared a beef broth yesterday with soup meat, beef bones, celery, leeks, carrots, bay leaves, allspice, and juniper. I let it cool overnight and plan to use it as the base for my stew. I also prepared some diced celery, carrots, leeks, and potatoes, and sliced some smoked duck breast.

Rutabaga, or kohlrabi, has a thick skin, so I peeled it generously, making sure to remove any woody parts. Rutabaga contains various B vitamins, folic acid, vitamin C, vitamin E, iron, magnesium, potassium, and calcium, making it a very healthy vegetable. Additionally, it contains half as many calories as potatoes while being high in fiber.

After dicing the rutabaga, I set it aside and melted some butter in a large pot. I added the diced celery, carrots, leeks, and potatoes, as well as the sliced smoked duck breast and some chopped onions. I let everything simmer for a few minutes until the onions were glassy.

Next, I added the beef broth, being careful not to let the ingredients brown. I let the stew simmer for 20-30 minutes until the vegetables were tender, adding the sliced smoked sausage during the last ten minutes. I added a little salt to taste, and some lovage to spice it up. I like to use lovage instead of MSG, making the dish much healthier.

Now that the rutabaga stew is ready, it’s time to fill some jars with the leftovers. After sterilizing the jars, I filled each one with the stew and sealed them. I plan to store them in the cellar for cold winter nights when I don’t feel like cooking.

In conclusion, rutabaga or kohlrabi is an old vegetable that is becoming increasingly forgotten in modern cuisine. It is a healthy and delicious vegetable that is perfect for stews, salads, and even as a side dish. I hope this recipe has inspired you to rediscover this amazing vegetable and incorporate it into your cooking.
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