Tomato and Brussels sprouts pot

Name: Tomato and Brussels sprouts pot
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Brussels sprouts; 750 g Potatoes; 7-10 Tbsp salt, white pepper; 3 medium-sized tomatoes; 2 Onions; 30 g butter/margarine; 2 tablespoons (30 g) Flour; 1 TEASPOON Sweet peppers; 1/4 l Vegetable broth (instant); 1/2 l Tomato juice; 150 g Whipped cream; 1/2 bunch Parsley

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Brussels sprouts
750 g Potatoes
7-10 Tbsp salt, white pepper
3 medium-sized tomatoes
2 Onions
30 g butter/margarine
2 tablespoons (30 g) Flour
1 TEASPOON Sweet peppers
1/4 l Vegetable broth (instant)
1/2 l Tomato juice
150 g Whipped cream
1/2 bunch Parsley

Directions

1
Clean, wash and possibly halve the Brussels sprouts. Peel and wash the potatoes and, depending on their size, cut them in half or quarters. Cover both and cook in salted water for 18-20 minutes
2
In the meantime clean, wash and quarter the tomatoes. Seed the tomatoes if necessary. Cut the flesh into small pieces. Peel and chop onions
3
Heat the fat. Sauté onions in it. Dust with flour and paprika and sauté while stirring. Add stock, tomato juice and cream. Bring to the boil and simmer for about 5 minutes. Add tomatoes briefly
4
Drain the potatoes and Brussels sprouts. Add to the sauce. Season to taste with salt and pepper. Wash and chop the parsley and sprinkle over it
5
Drink: cold beer