Brussels sprouts-potato stew with mead

Name: Brussels sprouts-potato stew with mead
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 400 g Potatoes; 300 g Brussels sprouts; 4 Mettenden (à approx. 75 g); 2 TABLESPOONS Oil; 125 g streaky, smoked bacon, diced; 1,5 l Vegetable broth; 2 stem(s) Marjoram; 7-10 Tbsp Salt; 7-10 Tbsp milled pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
400 g Potatoes
300 g Brussels sprouts
4 Mettenden (à approx. 75 g)
2 TABLESPOONS Oil
125 g streaky, smoked bacon, diced
1,5 l Vegetable broth
2 stem(s) Marjoram
7-10 Tbsp Salt
7-10 Tbsp milled pepper
7-10 Tbsp grated nutmeg

Directions

1
Peel and chop the onion. Peel and chop the garlic. Peel and wash potatoes and cut into small cubes. Wash and clean the Brussels sprouts, drain on a sieve and cut in half. Cut sausage into fine slices.
2
Heat the oil in a pot. Fry onion, garlic and bacon briefly, add potatoes and fry for about 5 minutes. Add Brussels sprouts and pour on broth. Bring to the boil, cover and simmer for about 20 minutes.
3
Meanwhile, wash the marjoram, shake dry, pluck leaves from the stalks and cut roughly.
4
Add the sausage and marjoram to the stew about 5 minutes before the end of the cooking time and cook until done. Season to taste with salt, pepper and nutmeg. Arrange the stew and sprinkle with pepper.