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Brussels sprouts and potatoes vegetables

updated

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Ingredients for 4 servings:

  • 700 g Brussels sprouts
  • 700 g potatoes
  • 400 g tomatoes, chopped
  • 1 clove(s) garlic
  • 1 onion(s)
  • 500 ml vegetable stock
  • nutmeg
  • chili
  • pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

WW suitable

Peel the potatoes, trim the Brussels sprouts, and wash both. Finely chop the onion and garlic and fry in a little oil. Pour in the tomatoes and vegetable stock, then add the diced potatoes and Brussels sprouts. Simmer for 20 minutes. Season to taste with plenty of chili, nutmeg, pepper, and caraway seeds, if desired, and enjoy.

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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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