Brussels sprouts pan

Name: Brussels sprouts pan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Potatoes; 500 g Brussels sprouts; 1 medium onion; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1/2 l Vegetable broth (instant); 200 g Carrots; 100 g Salmon ham; 1/2 bunch Parsley; 1-2 TABLESPOONS sauce thickener; 50 g Whipped cream

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Potatoes
500 g Brussels sprouts
1 medium onion
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1/2 l Vegetable broth (instant)
200 g Carrots
100 g Salmon ham
1/2 bunch Parsley
1-2 TABLESPOONS sauce thickener
50 g Whipped cream

Directions

1
Peel, wash and dice the potatoes. Clean and wash the Brussels sprouts. Peel and finely chop the onion. Heat oil in a large pan. Steam potatoes, Brussels sprouts and onion for about 5 minutes while turning. Season with salt, pepper and nutmeg. Add stock, bring to the boil, cover and cook for 15-20 minutes.
2
Meanwhile clean, peel and cut carrots into small cubes. Add about 5 minutes before the end of cooking time. Cut ham into strips. Wash parsley and chop except for something to garnish. Add sauce thickener to the pan while stirring and bring to the boil. Refine with cream, season again. Serve sprinkled with parsley and ham