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Potato and Brussels sprout pan

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Ingredients for 1 servings:

  • 300 g potatoes
  • 300 g Brussels sprouts, cleaned
  • 2 onions
  • Salt
  • Caraway seeds

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

low in calories, spicy and very filling

Peel the potatoes, quarter them, and boil them in salted water for 15 minutes. Meanwhile, cook the Brussels sprouts, then halve them and fry them in a nonstick pan with the diced onions for 10 minutes. Finally, season with caraway seeds. It’s also great with slightly soft potatoes to use up leftovers, and it’s also a great side dish, for example, with turkey stew.

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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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