Brussels sprouts pan

Ingredients for 3 servings:

• 500 g Brussels sprouts
• 1 ½ liters of water
• 1 large onion(s)
• 5 garlic cloves
• 1 small piece(s) of ginger, approx. 2 cm
• 1 tsp, heaped caraway seeds
• 1 tsp soup seasoning
• 100 g of raw ham or more
• 10 walnuts
• salt and pepper
• Spice mix for rice
• nutmeg

Instructions

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

First, bring the water to a boil with the sliced ​​onion, finely chopped ginger, caraway seeds, soup seasoning, and rice seasoning. Simmer on low heat for about 20 minutes. In the meantime, thoroughly clean the Brussels sprouts and halve any large sprouts. Add them to the stock and cook for about 5 minutes. Strain everything through a fine sieve. Drain well. Heat a non-stick pan with about 1 tablespoon of walnut oil, brown the diced ham, fry the walnuts, and briefly fry the garlic cloves, then remove. Add the well-drained Brussels sprouts and everything else to the pan and fry lightly, stirring frequently. Finally, add the garlic cloves. Season to taste with salt, pepper, and a touch of nutmeg. Serve with freshly cooked potatoes and a green salad.