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Brussels sprout pot

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Ingredients for 4 servings:

  • 800 g Brussels sprouts, cleaned, washed (or frozen) and halved
  • 500 g potatoes, diced
  • 1 large onion(s), finely diced
  • 1 tbsp clarified butter
  • 1 liter vegetable broth
  • 1 cup sour cream
  • e.g. salt and pepper
  • Nutmeg (grated)
  • 2 tbsp parsley, chopped
  • Pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Blanch the Brussels sprouts (about 5 minutes). Sauté the potatoes and onion in hot clarified butter. Add the Brussels sprouts after about 5 minutes. Add the vegetable stock and seasonings (except the parsley) and simmer for about 20 minutes (until the potatoes are tender). Add the sour cream to the stock and stir in. Add the parsley at the end. Tip: Also delicious with some fried bacon.

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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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