Brussels sprout stew

Name: Brussels sprout stew
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Brussels sprouts; 375 g Carrots; 500 g Potatoes; 500 g Black salsifies; 3-4 Tbsp Vinegar; 1 Onion; 20 g Butter or margarine; 400 g fine, uncooked veal sausages; 11/4 l Vegetable broth (instant); 1/2 bunch Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Brussels sprouts
375 g Carrots
500 g Potatoes
500 g Black salsifies
3-4 Tbsp Vinegar
1 Onion
20 g Butter or margarine
400 g fine, uncooked veal sausages
11/4 l Vegetable broth (instant)
1/2 bunch Parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Clean and wash the sprouts and carrots. Cut carrots lengthwise in half and diagonally into 3-4 cm long pieces. Peel and wash potatoes and cut them into thick slices. Wash black salsifies as well or brush them under running water, peel them and put them in vinegar water (3-4 tablespoons vinegar and 1/2 litre water). Cut the black salsifies into pieces about 4 cm long. Peel and chop the onion. Heat the fat in a pot.
2
Press the meat mixture out of the skin in small dumplings and fry it all around in hot fat. Take out, fry onions in the hot fat until translucent and add the vegetables, except for the potato slices. Pour in the stock, bring to the boil, cover and cook for 20-25 minutes. After half of the cooking time add potato slices. Add the dumplings to the stew 2 minutes before the end of the cooking time and bring to the boil. Wash parsley, dab dry and chop. Season the finished stew with salt and pepper and serve sprinkled with parsley