in

Brussels Sprouts and Carrot Saucepan

5 from 5 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people
Calories 33 kcal

Ingredients
 

  • 750 g Cauliflower
  • 300 g Carrots
  • 600 g Potatoes
  • 150 g Onions
  • 30 g Butter
  • Salt pepper
  • 3 Branches Marjoram
  • 1,5 l Meatsoup
  • 500 g Rough Polish

Instructions
 

  • Clean the Brussels sprouts and cut the stems crosswise. Peel and slice the carrots. Peel, wash and cut the potatoes into cubes. Peel and finely dice the onions.
  • Heat the butter in a large saucepan and sauté the onions in it for 5 minutes. Add the carrots, potatoes and Brussels sprouts and sauté the vegetables briefly. Season to taste with salt and pepper.
  • Wash the majora, shake dry and pluck the leaves off the branches. Add to the vegetables. Pour in the meat stock. Cut the raw Polish into slices, add, bring to the boil and cover and cook over low heat for about 25 minutes.
  • Season the Brussels sprouts and carrot stew with salt and pepper. Sprinkle with chopped parsley to taste.
  • Farmhouse bread tastes good with it.

Nutrition

Serving: 100gCalories: 33kcalCarbohydrates: 4.8gProtein: 0.8gFat: 1.1g
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Written by John Myers

Professional Chef with 25 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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