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Brussels sprouts from the Roman pot

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Ingredients for 4 servings:

  • 600 g Brussels sprouts, cleaned
  • 3 tomatoes, peeled, quartered
  • 2 onions, cut into rings
  • salt and pepper
  • nutmeg
  • 1 pinch(s) of sugar
  • 1 tbsp butter flakes
  • 1 cup chicken broth
  • 2 tbsp sour cream
  • 1 tbsp flour

Instructions

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

Combine the Brussels sprouts, tomato quarters, and onion rings and place them in the watered earthenware pot. Season to taste and pour over the broth. Add the sour cream. Sprinkle the butter flakes over the vegetables. Cover the pot and cook at 200°C for 30 minutes. Thicken the hot dish with the flour mixed with a little water.

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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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