Brussels sprout and casserole stew

Name: Brussels sprout and casserole stew
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Turnip; 500 g Brussels sprouts; 400 g sprung Kasselernacken; 500 g Potatoes; 1 TABLESPOON Oil; 1,5 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 Stem(s) Parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Turnip
500 g Brussels sprouts
400 g sprung Kasselernacken
500 g Potatoes
1 TABLESPOON Oil
1,5 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 Stem(s) Parsley

Directions

1
Clean and peel the turnip and cut it into cubes. Clean the Brussels sprouts and cut the stalk crosswise. Cut meat into cubes. Peel, wash and halve potatoes. Heat oil in a large pot and fry meat for about 3 minutes.
2
Pour in broth and bring to the boil. Add potatoes and turnip and simmer for 20 minutes. Add Brussels sprouts after 5 minutes. Season to taste with salt and pepper. Wash parsley, shake dry, put something aside for garnishing.
3
Pluck the remaining leaves from the stems and chop them. Sprinkle stew with parsley and garnish.