Stewed Savoy

Stewed Savoy Ingredients

2 3/16 lb Savoy	1 c Broth
2 Carrots	Salt
2 Onions	Pepper
3 1/2 oz Smoked bacon	Nutmeg

Instructions for Stewed Savoy

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 on Jun 29, 1997

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bacon	Carrot	Nutmeg	Onion
Salt

Clay pot Carrot Onion

for flavor and categorization

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