Brussels Sprout Stew with Kassler
This classic stew is a hearty dish that warms during the cold season and reminds one of traditional home cooking.
- 45 minutes
- 4 servings
- Main course
- omnivore
- high in protein
- supports immunity
- high in fibre
Ingredients
- 600 g Brussels sprouts
- 600 g Waxy potatoes
- 300 g Carrots
- 160 g Onions
- 300 g Boneless Kassler chop
- 1 piece Vegetable broth
Instructions
- Prepare Brussels sprouts and potatoes. Slice the carrots.
- Finely chop the onions, cut the Kassler into 1.5 cm pieces.
- Heat rapeseed oil, sauté the onions. Add the Kassler and briefly sear. Then add the Brussels sprouts, potatoes, and carrots and roast for 1 minute.
- Deglaze with vegetable broth and simmer on low heat for about 20 minutes until the vegetables are soft.
- Finely chop the parsley. Season the stew and serve sprinkled with parsley.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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