Brussels sprout stew with Kasseler

Name: Brussels sprout stew with Kasseler
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Brussels sprouts; 500 g Cauliflower; 500 g sprung Kasselernacken; 500 g Potatoes; 1 TABLESPOON Sunflower oil; 1 1/2 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp freshly grated nutmeg; 6 Stem(s) Parsley; 1 Bag of potato puree powder (for 500 ml liquid (3 portions)

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Brussels sprouts
500 g Cauliflower
500 g sprung Kasselernacken
500 g Potatoes
1 TABLESPOON Sunflower oil
1 1/2 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp freshly grated nutmeg
6 Stem(s) Parsley
1 Bag of potato puree powder (for 500 ml liquid (3 portions)

Directions

1
Clean and wash the Brussels sprouts. Cut cauliflower into florets from the stalk and wash. Wash the meat, dab dry and cut into cubes. Peel and dice potatoes. Heat the oil, fry the cured pork loin at medium heat while turning for about 4 minutes.
2
Add stock, bring to the boil. Add vegetables and potatoes and bring to the boil again. Cook for about 15 minutes until slightly simmering. Season to taste with salt, pepper and nutmeg. Wash parsley, shake dry, pluck leaves from the stalks and chop.
3
Add potato puree flakes to the liquid while stirring until a creamy consistency is reached. Add parsley and stir in. Arrange in soup bowls.