Brussels sprout stew with turkey breast and horseradish

Ingredients for 4 servings:

• 1 bunch of soup vegetables
• 500 g potatoes
• 400 g smoked turkey breast in one piece
• 1.2 liters of vegetable broth
• 300 g Brussels sprouts, frozen or fresh
• 30 g horseradish
• 1 bunch of parsley
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the soup vegetables, peel the potatoes, and wash both. Slice the carrots and leeks, and dice the potatoes and celery. Bring the turkey breast to a boil in the broth. After 10 minutes, add the potatoes, carrots, and celery and cook for another 10 minutes. Rinse the Brussels sprouts under hot water in a sieve and add them to the stew along with the leeks (clean and wash fresh Brussels sprouts, making a cross-shaped cut in the stalk). Cover and cook for another 10 minutes, or until the sprouts are firm to the bite. Remove the turkey breast and dice it. Peel and grate the horseradish, and chop the parsley. Add the meat to the stew, season with salt, pepper, and nutmeg, and serve sprinkled with parsley and horseradish. It also tastes delicious using fresh turkey breast instead of smoked turkey breast.