Oriental Brussels sprouts and potato pan with apples, chestnuts, pistachios and barberries

Ingredients for 4 servings:

• 500 g Brussels sprouts
• 500 g potatoes
• 200 g chestnuts (vacuum-packed)
• 2 tbsp pistachios
• 1 tbsp barberries
• 3 tbsp ghee or neutral vegetable oil
• 2 small apples
• 2 garlic cloves
• 1 piece(s) ginger, finely grated
• ½ tsp cumin
• ½ tsp coriander
• ½ tsp Szechuan pepper
• 1 tsp turmeric powder
• Chili (Chipotle), optional
• 1 tbsp agave syrup or honey
• Salt and pepper from the mill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Prepared in TM31 – vegetarian, also vegan possible

Clean the Brussels sprouts, peel the potatoes, and cut them into roughly equal-sized cubes. Fill the Thermomix with 500 ml of water and add stock powder or salt to taste. Place the potato cubes in the steamer basket. Then insert the Varoma and add the Brussels sprouts. Cook everything on Varoma/speed 1/25 min. After 15 min., add the chestnuts, and after 20 min., the barberries. Heat 1 tbsp of fat in a large, high-sided pan over medium heat. Roast the apples, cut into thin slices, after 2-3 minutes, add the pistachios, followed by the garlic and ginger. Now add the freshly ground spices and roast briefly until they give off a wonderful aroma. Add the remaining fat to the pan and the cooked vegetables from the Thermomix. Increase the heat slightly and sauté the vegetables until the potatoes and sprouts are lightly browned. Now just season with agave syrup, pepper, salt, and chili. The varied flavors, ranging from tart (Brussels sprouts), mild (potatoes), nutty (chestnuts and pistachios), fruity to sour (apples and barberries), to sweet (agave syrup) and spicy (garlic, ginger, chili), are surprisingly harmonious. Of course, you can also omit the barberries. And without TM, you can cook the potatoes and Brussels sprouts conventionally. If you use neutral vegetable oil instead of ghee, the dish is vegan.