Brussels sprouts goulash

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean, wash and possibly halve the Brussels sprouts. Clean, wash and diagonally slice the carrots. Peel, wash and roughly dice the potatoes. Put vegetables, potatoes and 1 teaspoon of salt in a pot, cover with water and cook for 10 minutes. In the meantime peel and halve the shallots. Cut the tofu into large cubes.

2. 2

   Heat clarified butter in a wide pot. Fry the tofu in hot fat until golden brown all around, remove. Drain the vegetables, collecting the vegetable water. Sweat shallots and vegetables in the hot frying fat. Dust with flour. Deglaze with 300 ml vegetable water and cream. Bring to the boil and simmer for 5 minutes. In the meantime, crumble the feta coarsely and put aside a part for sprinkling. Add the rest of the feta to the vegetables and let it melt in the sauce. Add the tofu and warm it up. Wash thyme, dab dry, pluck leaves from the stalks and stir into the goulash.

3. 3

   Deglaze with 300 ml vegetable water and cream. Bring to the boil and simmer for 5 minutes. In the meantime, crumble the feta coarsely and put aside a part for sprinkling. Add the rest of the feta to the vegetables and let it melt in the sauce. Add the tofu and warm it up. Wash thyme, dab dry, pluck leaves from the stalks and stir into the goulash. Arrange the goulash in bowls. Sprinkle with remaining feta and garnish with pink berries

Nutrition Facts

KCAL
600 kcal

CARBS
44 g

FATS
34 g

PROTEINS
28 g