Beetroot and Brussels Sprouts Stew with Pineapple and Mint
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g beetroot, cooked
- 400 g Brussels sprouts, frozen
- 2 onion (s), red
- 0.5 ½ bunch spring onion (s)
- 500 g pineapple
- 1 liter vegetable broth
- 5 stalks mint
- 2 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 clove (s)
- 1 bay leaf
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Drain the beetroot, catch the juice and cut the beetroot into large cubes. Peel the onions, cut in half and cut into coarse strips. Wash and clean the spring onions and cut into coarse rings. Thaw the Brussels sprouts a little and, if necessary, drain off water. Peel the pineapple, remove the stalk and cut the pulp into large cubes. Wash the mint, spin dry and roughly chop the leaves.
- Heat the olive oil in a large saucepan and sauté the onions until translucent. Deglaze with the vegetable stock and the collected beetroot juice, add the cloves and bay leaf and bring to the boil. Add the spring onions and Brussels sprouts and simmer for 5 - 7 minutes over medium heat. Also add the pineapple and simmer for another 4 - 5 minutes. Finally, add the beetroot to the pot and just let it get hot. Season with lemon juice, salt and pepper. Remove the bay leaf and the cloves.
- Arrange the stew in deep plates and sprinkle with the mint.
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