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Brussels sprout stew

updated

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Ingredients for 2 servings:

  • 350 g potatoes
  • 3 onions
  • 1 garlic clove(s)
  • 3 tbsp oil
  • 3 tbsp tomato paste
  • 2 tbsp flour
  • 800 ml broth, granulated
  • 300 g Brussels sprouts, frozen
  • 200 g meat sausage
  • Salt and pepper, freshly ground
  • Paprika powder, sweet
  • 1 pinch(s) of sugar
  • 1 bunch parsley, flat

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and roughly dice the potatoes. Slice the onions, peel and mash the garlic. Brown everything in hot oil, stir in the tomato paste and flour, and sauté. Pour in the stock and bring to a boil while stirring. Add the Brussels sprouts, still unthawed. Cover the pot and simmer for about 20 minutes at a low temperature. Meanwhile, peel the sausage and cut into strips or cubes. Add the sausage when it’s cooked through. Season the stew with paprika, salt, pepper, and sugar. Chop the parsley and sprinkle over the stew before serving.

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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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