Light stew is a delicious traditional food, which I like to serve in the autumn or winter, as a Sunday dinner.
800 g lightly salted pork, preferably a large knuckle with 800 g meat on it
4 carrots, peeled and divided into cubes
1 parsley root, peeled and diced
200 g celery root, peeled and diced
500 g potatoes, preferably some firm and some floury, peeled and diced
1 onion, finely chopped
2 bay leaves
5 dl water
Boil the meat with bay leaves in water until tender (falling off the bone), min. 2 hours. Pick up the meat, divide into cubes, which are put back into the pan. The bone can be boiled as well.
Add the vegetables and potatoes, and everything simmer until everything is completely tender. The potatoes can boil a little to pieces so they smooth the stew a little. Stir occasionally so it doesn't get stuck. Season with salt and pepper. If you want, you can add finely chopped leaf parsley just before serving.
Serve light stew with flatbread or good bread. You can find a recipe for a delicious casserole bread here.
You will find lots of recipes for traditional Norwegian food here.
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