Vegetable pot across the board – with Brussels sprouts, leeks, shallots, potatoes, apple and mini peppers

Ingredients for 2 servings:

• 6 beef meatballs, mini, from the previous day
• 200 g Brussels sprouts
• 100 g leek, fresh
• 2 shallots, alternatively regular onion
• 200 g potatoes
• 2 apples, variety according to your taste
• 3 bell peppers, mini, red
• 500 ml homemade vegetable broth
• 200 g sour cream
• Sea salt, from the mill
• Pepper, colorful, from the mill
• Nutmeg, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 45 minutes; Total time approx. 3 hours 15 minutes

Recipe for a 3.5 l slow cooker, 170 watts

Add the broth to the pot and set the heat to high. Peel the potatoes, grate them into the broth, and season with pepper. Clean the Brussels sprouts, halve them, and add them to the pot. Clean the leeks, halve them lengthwise, cut them into thin slices, and add them to the pot. Peel the shallots, slice them thinly, and add them to the pot. Peel the apples, dice them, and add them to the pot. Halve the peppers, remove the seeds, and chop them, and add them to the pot. Season to taste. Stir, cover, and simmer for 2.5 hours. Halve the meatballs, then add them to the pot, add the sour cream, stir, season to taste, and simmer for another 15 minutes. Then it’s ready to serve.