Brussels sprout and potato ragout

Ingredients for 4 servings:

• 600 g potatoes
• 600 g Brussels sprouts
• 2 onions
• 4 tbsp flour
• 1 tsp sweet paprika powder
• 125 ml milk
• 500 ml tomato juice
• 4 tomatoes
• ½ bunch parsley
• 1 tsp broth, granulated
• some salt and pepper

Instructions

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

As a vegetarian main course or as a side dish to meat

Peel and wash the potatoes and boil them in salted water until tender. Trim and wash the Brussels sprouts, cook them in ¼ liter of boiling salted water for about 15 minutes, then drain and reserving the cooking water. Peel and dice the onions and sauté them in a little oil. Dust with flour and paprika and sweat. Deglaze with milk, Brussels sprout water and tomato juice. Bring to a boil and simmer over low heat for about 5 minutes, season with salt and pepper and, if desired, granulated stock. Meanwhile, wash the tomatoes, quarter them, remove the seeds and halve the pieces again crosswise. Mix the tomatoes with the potatoes and Brussels sprouts into the sauce and heat through. Sprinkle with parsley and serve.