in Recipes

Brussels sprout and tomato dumplings

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Ingredients for 2 servings:

  • 500 g Brussels sprouts
  • 500 g potato dumplings
  • 2 garlic cloves
  • 400 g tomatoes, chopped, from the can
  • Salt
  • Thyme

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

simple and vegetarian

Wash the Brussels sprouts. Trim the stems, remove the outer leaves, and score an X in the bottom of the florets with a knife to ensure even cooking. Steam the sprouts for 20 minutes or cook in a pot of water for 10-15 minutes. Drain the water. Fry the potato dumplings in a large pan for 5 minutes. Add the chopped garlic and fry briefly. Add the canned tomatoes and heat briefly, then add the Brussels sprouts. Season to taste with salt and thyme and mix well. Transfer the Brussels sprouts and tomato dumplings to plates and serve.

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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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