Brussels sprouts-carrot-potato stew

Name: Brussels sprouts-carrot-potato stew
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Brussels sprouts; 300 g Carrots; 600 g Potatoes; 150 g Onions; 30 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON sweet marjoram; 11/2 l clear broth (instant); 4 (approx. 400 g) Mettenden; 7-10 Tbsp fresh marjoram

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Brussels sprouts
300 g Carrots
600 g Potatoes
150 g Onions
30 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON sweet marjoram
11/2 l clear broth (instant)
4 (approx. 400 g) Mettenden
7-10 Tbsp fresh marjoram

Directions

1
Clean and wash the Brussels sprouts. Clean, peel and cut carrots into thick slices. Peel, wash and dice the potatoes. Onions peel and roughly dice. Heat the fat in a large pot and fry the onions in it.
2
Add vegetables and potatoes, steam briefly and season with a little salt, pepper and marjoram. Deglaze with broth, add mead ends and bring to the boil. Cover and simmer for about 25 minutes. Season stew again with salt and pepper. Serve garnished with fresh marjoram as desired