The classic Pennsylvania Dutch stew Schnitz un Knepp, once seen as a symbol of poverty, has evolved into a point of regional pride, writes Kara Elder for The Washington Post.
Chef Chris Scott, a Coatesville native and author of Homage: Recipes and Stories From an Amish Soul Food Kitchen, first tried the famous stew made of ham, fluffy dumplings, and dried apples in elementary school.
“I have to think back then they’d buy all the store-bought food, have frozen things reheated, but I’m assuming that day something didn’t come in, so one of the lunch ladies cooked it up,” he said.
As time passed, this frugal farmhouse dish continues to evoke nostalgia for the New York chef and many others. But as is the case with many things from the realm of nostalgia, the stew can always benefit from a little updating.
Scott delights in how the dish has you coming back for multiple bites and wishing for more.
For the chef, one of the ways to change things up is to create a meatless version of the stew by using smoked sweet potatoes.
Read more about Chris Scott and Schnitz un Knepp in The Washington Post.
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