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Brussels sprout stew with potatoes and carrots

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Ingredients for 4 servings:

  • 750 g Brussels sprouts
  • 350 g carrot(s)
  • 3 small onions
  • 350 g potatoes
  • 150 g bacon, streaky
  • 2 sprigs of marjoram, fresh, alternatively dried
  • 2 tbsp oil
  • salt and pepper
  • Sugar
  • 150 ml vegetable stock

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Prepare the Brussels sprouts. Peel the carrots, onions, and potatoes and cut them into large pieces. Remove the rind from the bacon and roughly dice the bacon. Pick and chop the marjoram. Fry the bacon in oil, then remove and drain on kitchen paper. Sauté the onions. Add the Brussels sprouts, carrots, and potatoes. Add the vegetable stock. Simmer for about 15 minutes over low heat, then add the bacon and marjoram. Season to taste with salt, pepper, and sugar. Tip: If you’re in a hurry, you can also use frozen Brussels sprouts.

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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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