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Brussels sprout and potato pot with chorizo

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Ingredients for 8 servings:

  • 2 kg potatoes
  • 3 onions
  • 1 ½ kg Brussels sprouts
  • 200g chorizo
  • 2 liters of vegetable broth
  • 4 garlic cloves
  • 2 tbsp rapeseed oil
  • marjoram
  • salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Peel and dice the potatoes and onions, trim the Brussels sprouts and cut them into cross-shaped slices, and slice the chorizo. Fry the chorizo ​​slices in a hot pan until crispy. Remove and drain on kitchen paper. Sauté the onions in the frying fat. Add the potatoes and Brussels sprouts, deglaze with stock, and simmer for about 20 minutes. Season with salt, pepper, and marjoram. Thinly slice the garlic, fry in oil until golden brown, and drain on kitchen paper. Top the potato and Brussels sprout stew with the chorizo ​​slices.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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