Brussels sprouts and potato ragout

Name: Brussels sprouts and potato ragout
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Potatoes; 7-10 Tbsp Salt; 600 g Brussels sprouts; 4 Tomatoes; 2 Onions; 40 g Butter or margarine; 40 g Flour; 1 TEASPOON Sweet peppers; 125 g Whipped cream; 1/2 l Tomato juice; 7-10 Tbsp white pepper; 1/2 bunch Parsley

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Potatoes
7-10 Tbsp Salt
600 g Brussels sprouts
4 Tomatoes
2 Onions
40 g Butter or margarine
40 g Flour
1 TEASPOON Sweet peppers
125 g Whipped cream
1/2 l Tomato juice
7-10 Tbsp white pepper
1/2 bunch Parsley

Directions

1
Peel, wash and quarter the potatoes. Cook in boiling salted water for about 15 minutes, then drain. Clean, wash and possibly halve the Brussels sprouts. Cook in 1/4 litre boiling salted water for about 15 minutes. Then drain and store the cooking water.
2
Wash, quarter and seed the tomatoes. Cut the flesh in half again. Peel and finely dice onions. Melt the fat. Sweat onion cubes, flour and paprika in it. Deglaze with cream, Brussels sprout stock and tomato juice. Bring to the boil while stirring constantly. Then let simmer for 5 minutes. Season sauce with salt and pepper. Warm up prepared vegetables in it.
3
Bring to the boil while stirring constantly. Then let simmer for 5 minutes. Season sauce with salt and pepper. Warm up prepared vegetables in it. Flavour again. Wash and chop the parsley. Serve ragout sprinkled with parsley and paprika
4
City