Brussels sprouts mince pot with walnut pesto

Name: Brussels sprouts mince pot with walnut pesto
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g Brussels sprouts; 2 Garlic cloves; 1 Onion; 1/2 potty fresh or 1 tsp dried thyme; 300-400 g mixed mince; 1 TABLESPOON + 100 ml olive oil; 7-10 Tbsp salt, pepper; 1-2 TABLESPOONS Tomato paste; 3 TSP Vegetable broth; 1 can(s) (850 ml) Tomatoes; 1 collar Parsley; 50 g Walnut kernels; 1 can(s) (425 ml) white beans

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g Brussels sprouts
2 Garlic cloves
1 Onion
1/2 potty fresh or 1 tsp dried thyme
300-400 g mixed mince
1 TABLESPOON + 100 ml olive oil
7-10 Tbsp salt, pepper
1-2 TABLESPOONS Tomato paste
3 TSP Vegetable broth
1 can(s) (850 ml) Tomatoes
1 collar Parsley
50 g Walnut kernels
1 can(s) (425 ml) white beans

Directions

1
Clean and wash the Brussels sprouts. Peel and chop garlic and onion. Wash the thyme, pluck the leaves
2
Fry the minced meat in 1 tablespoon of hot oil until crumbly. Season with salt and pepper. Fry the onion and half the garlic briefly. Sauté the tomato paste briefly in it
3
Add 3/4 l water, broth, thyme and tomatoes together with the juice, chop the tomatoes a little. Add the Brussels sprouts. Bring everything to the boil, cover and simmer for about 20 minutes
4
Wash the parsley and pluck the leaves. Puree with nuts and the rest of the garlic, slowly adding 100 ml oil. Season pesto with salt and pepper. Rinse beans in a sieve and drain. Simmer for about 10 minutes in the brussels sprouts mince pot, season to taste. Serve with pesto