John Myers
Ingredients for 4 servings:
- 400 g Brussels sprouts (frozen or fresh)
- 300 g potato(s), waxy
- 1,000 g pumpkin(s), Hokkaido
- 1 tbsp olive oil
- 1 onion(s)
- 1 ½ liters vegetable broth
- 1 bunch of parsley
- some salt and pepper
- nutmeg
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Wash and trim fresh Brussels sprouts; let frozen sprouts thaw for about 20 minutes. Peel and wash the potatoes. Wash and halve the pumpkin, then remove the seeds and fibers. Halve the Brussels sprouts. Dice the potatoes and pumpkin. Heat olive oil in a saucepan. Slice the onion into rings and sauté until translucent. Add the Brussels sprouts, potatoes, and pumpkin and pour in the broth. Simmer the stew over low heat until the vegetables are tender. Season generously with salt, pepper, and nutmeg. Add the parsley and serve in deep plates. Tips: If you like, you can also add some chopped sausages or diced ham. If you want to spice up the stew a bit, you can add some shrimp. 1 portion = 850g 291 calories 36.7g carbohydrates 13.8g protein 11.5g fat 100g 34 calories 4.3g carbohydrates 1.6g protein 1.4g fat
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