Steckrübeneintopf (German Swede and Potato Stew)

• 200 g Bacon
• 1 medium Yellow onion
• 2 medium Carrot
• 800 g Fresh swede
• 500 g New potatoes
• 1.2 liters Vegetable stock
• 2 Bay leaves
• 2 tsp Dried marjoram
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Cut the bacon into small pieces. Peel and dice the onion, then peel the carrots and swede and cut them into bite-size chunks. Scrub the potatoes and cut them into chunks similar in size to the swede.
2. Put the bacon in a large pot over medium heat and cook for 6 to 8 minutes, stirring, until the fat renders and the bacon starts to colour. Add the onion and cook for 4 to 5 minutes until softened.
3. Stir in the carrots, swede and potatoes, then pour in the vegetable stock. Add the bay leaves, dried marjoram, fine sea salt and black pepper.
4. Bring to a gentle simmer, then reduce the heat to low and cook for 30 to 35 minutes, stirring occasionally, until the vegetables are very tender. Taste and adjust with a little more fine sea salt and black pepper if needed.
5. Remove the bay leaves and ladle into bowls. For a thicker, more traditional texture, lightly mash a few pieces of swede and potato against the side of the pot before serving.

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